A 2006 article from Discover Magazine discusses This (and that) on molecular gastronomy, how to cook the perfect egg, and more. Two years later it may be, but this is still an excellent article.
The confounding of molecular gastronomy with a sort of hipster cuisine drives even a patient man like This a little crazy. Non, non, non: Molecular gastronomy isn’t a cooking style, he insists. “We shouldn’t confuse science with technology. Molecular gastronomy is only the science part. It asks: How does something work? What is the mechanism? The application of that knowledge is the cooking part, and that’s technology. Cooking is a technique”—his voice softens—”combined with art.” He adds, “Here in the lab, we do the science part—experiments.
A fine distinction made, but an important one. 🙂
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