While I’m at it, I might as well point you to two very interesting molecular gastronomy source. The first is a collaborative recipe wiki, the FoodHacking wiki (nascent, but looks promising.) The second is a very nice set of resource links to various sites on the subject of molecular gastronomy, it’s practicioners, etc.
Molecular Gastronomy isn’t really something new, food scientists (or flavorists) have been doing weird things to our food for decades now. Seaweed and other assorted ‘gums’ seem to make a lot of appearances.
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