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August 10th,
written by Arthur

I don’t normally post links here.  But I’m making an exception.  The link below shows the true fun that can be found in molecular gastronomy–in opposition to those who see the field as sucking the warmth and love out of cooking.

For those of you new to the term, molecular gastronomy is basically using science to break the rules of what cooking is intuitively; for example room temperature ice cream that has no cream.

Earlier this year, Nathan Myhrvold put out the Modernist Cuisine, a 5 volume, 40 lbs tome of molecular gastronomy.  In the link, the blogger conjures images from Charlie and the Chocolate Factory.


(Oh, and yes, at a mere $625, the Modernist Cuisine is on my Christmas list.)







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