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new science and chemistry chefs?

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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.

    http://en.wikipedia.org/wiki/Molecula...

    1. www.alineamosaic.com

      This might evolve into something great. www.alinea-restaurant.com, obviously el-bulli.com, wd-50.com they all have pictures and explanations.

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