Sunday, March 30, 2008

Molecular Gastronomy

Molecular Gastronomy has been around for sometime now. The phrase itself was coined in 1988, and though it actually doesn't say new in itself [cooking has always dealt with molecules and food], it describes a new approach to food preparation that is becoming more and more popular. 

This more scientific-themed approach has been on the rise over the past few years. A restaurant I keep hearing about in relation to this is Moto. It has become my Mecca. Here is a fantastic video with the Pastry Chef, Ben Roche, at Taste 3.

found via food for design

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