Molecular Gastronomy and Playing With Powder
There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to…
