I've started work on a series of articles about different aspects of molecular gastronomy, which I will be posting them as quickly as I can finish them. Hopefully, there will be two articles; the first will examine cooking methods (sous vide, sphereification, molecular mixology), and the second will profile restaurants and chefs (Grant Achatz @ Alinea, Heston Blumenthal @ The Fat Duck, Ferran Adria @ El Bulli). I'm not really a "foodie" type, but for whatever reason this subject has been a fascination of mine lately, and I've been reading about it non-stop for about a week. I've never written about food or restaurants before, and I hope at least a few people reading this blog will be interested in the subject.
EDIT (4/22): Still working on these! They should be up in a few days. Have patience, grasshoppers.
No comments:
Post a Comment