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The Father of Molecular Gastronomy Whips Up a New Formula
An anonymous reader writes "French chemist and cook Hervé This maintains his quest to find the scientific precision behind great tasting food. Chef This is just one of a growing number of cooks that approaches food from a scientific perspective; making recipes in a lab instead of in the kitchen. The difference is that This was one of the pioneers of the field. 'This and a colleague, the late Oxford physicist Nicholas Kurti, conducted the experiments in their spare time. In 1988, the pair coined a term to describe their nascent field: molecular gastronomy. The name has since been applied to the kitchen wizardry of chefs like el Bulli's Ferran Adria and Alinea's Grant Achatz. But This is interested in basic culinary knowledge -- not flashy preparations -- and has continued to accumulate his precisions, which now number some 25,000.'"
Yes.
Religion is what happens when nature strikes and groupthink goes wrong.
No, he's in right field!
"[Regarding the 'cloud,'] ownership was what made America different than Russia." -- Woz
Ok.
;)
Queue. Queue. Queue. Queue queue queue. QUEUE!
Please post the videos
There are no periods - full stop.
- Francis Ocoma
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hoho. I only decided to read the comments to see how quickly someone mentioned LArry Curly n Mo
Darwin Hawking Blackmore
If they say "This is a Maître Cue" instead of "This is a Maître Queux", the pronunciation is not the same.
However, we're back to the topic.