Francis Lam on Molecular Gastronomy (The Food Section: Quotable)

"I think the term is a bit overwrought, a little too in love with its own sound, trying too hard to affect the gravity of science. It’s true that these chefs are interested in the science of food, but so is anyone who knows that 135ºF is the temperature of medium-rare meat. 'Molecular gastronomy' seems more like a theory than a practice. No one is breaking out the microscopes and cooking molecule by molecule."

Francis Lam on Molecular Gastronomy

Posted by Josh Friedland on May 15, 2007 in Cooking | Link | | |