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Oct 15, 2008 02:43 PM

new science and chemistry chefs?

Hi--I'm looking to tie an idea together, and I'm hoping you guys can help me. I've heard things on the radio, seen articles, etc. about a whole new breed and trend of chefs creating new foods, textures, tastes, etc. through working with food on a molecular level, or using more traditional scientific methods to do things. Of course, now that I'm trying to explain this to someone, I can't find anything to help me explain it. Can anyone point me to some good examples--video, web articles, photos, that sort of thing?

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  1. Just google "molecular gastronomy"--you'll find plenty. Here's a wikipedia entry to get you started.


      This might evolve into something great., obviously, they all have pictures and explanations.

      If you google ferran adria, wylie dufresne and grant achatz you should find a ton of articles.