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new science and chemistry chefs?

french roast Oct 15, 2008 02:43 PM

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?

  1. j
    jk1002 Oct 15, 2008 07:42 PM


    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.

    1. nofunlatte Oct 15, 2008 03:18 PM

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


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