tags: molecular gastronomy: stories and blogs
molecular gastronomy: stories and blogs
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Satirical Molecular Gastronomy
Lore Sjöberg has written a delightful lampoon of molecular gastronomy over at Wired magazine.
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A Last Course in Molecular Gastronomy
Molecular gastronomy isn’t limited to lab-like pro kitchens; there are fun projects you can undertake in your own kitchen.
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Is Molecular Gastronomy Killing Its Fans?
Chef Stewart Woodman suggests that adding a bunch of crazy chemicals to restaurant food could potentially have health effects.
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Burst in Your Mouth
Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.
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How I Learned to Stop Worrying and Love the Artificial Flavors
The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods diametrical to the artisanal credo that yi
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That Heady Molecular Mixology
When a cocktail should really just be a cocktail.
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When Can Chefs Sue Other Chefs?
Defining legitimate legal claims in the restaurant world.
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The Year in Food 2008
What we ate, what the candidates ate, what the Olympians ate.
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Chronicles from a Pig Party
Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.
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The Sight and Sound of Taste
A conversation with Heston Blumenthal.
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Tinker, Tailor
An interview with Chef Sam Mason of Tailor.
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To See a World in a Grain of Dry Ice
Does Chef Heston Blumenthal really find perfection?
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El Bulli 2003 – 2004
You can’t get reservations, but you can buy this book.
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Ex-Cheftestant Resorts to Plagiarism
Remember that online exclusive in Wired on molecular gastronomy dishes from Top Chef finalist Marcel Vigneron? Turns out one of the recipes is a blatant wd-50 ripoff.
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Marcel Gets Wired
Wired magazine posts an online spread lauding Marcel Vigneron’s molecular gastronomic skills.



