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November 07, 2004

Comments

alberto

Clement,

thanks for the links to Blumenthal's articles, I never knew he had written anything for the Guardian. Now I have something to read between one experiment and the next at work ;-).

Clement

Hi Alberto - I find Heston Blumenthal's articles quite addictive; his work is so fascinating and his explanations make sense. Btw, there are many more articles on the Guardian's website. Just do a search under his name.

anthony

A very interesting (and spookily synchronistic) post but I'm not sure if "molecular" gastronomy isn't gilding the lily. Food has long been physics and chem but unfortunately most of the technology has been in the direction of making food cheaper, more convenient, longer lasting, more consistent, or more accessible. The return to traditional methods of the last part of the last century may have been a reaction to our Jetsons dead-end. If science is being used to progress things with a gastronomic focus based on hard facts and the removal of myths then this has gotta be good. It may also be the last of the "folk" technologies.

Sasha

I love the combination of cooking and science in order to become playful in the kitchen - take for example your entry on the deconstructed white wine - you used your knowledge of what flavors and scents exist in wine and "built" a glass of wine from those flavors- wine was transformed from a liquid to something tangible with mutiple textures, colors etc... a playful way to bring out what a person experiences when drinking wine. love it!

Clement

Anthony - It seems like molecular gastronomy is headed in two directions. People are either using science to perfect current cooking methods and to debunk long-held beliefs, or they're using science as the basis for experimenting with new preparations such as foams, sous vide and encapsulated flavours. I'm pretty sure that the everyday cook will benefit from the first direction, but I'm less certain that modern preparations will become mainstream anytime soon, even though they may be valid and useful. In any case, I think that both are fascinating. Perhaps the only thing stopping more people from using a technique like sous vide is the equipment that's involved.

Sasha - Thanks for your insights. I find deconstructed dishes very interesting. It's very much a form of expression, and I definitely think it’s a challenge to deconstruct a dish in a way that is creative, but still tastes as good as the original.

Sasha

I will be trying the deconstructed wine recipe at some point, you can be sure!

anthony

What they are doing is good in all directions, the teflon on a frypan isn't necessary to smile every time I look at the moon. I've never felt science was in such a fragile position before and it's a joy wherever it is seen now. I'm looking forward to future writings and feel inspired to do more myself.

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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