It’s been about three years since I’ve lived with a television, although I must admit: living without television today is much less of a sacrifice than it was 10 years ago. These days, I can catch lots of shows online, and DVDs now contain entire seasons of television programs, for long, uninterrupted, commercial-free viewing. None [...]

I purchased a copy of Ferran Adrià’s “A Day at elBulli” today, although I wondered if I even had any business doing so. After all, Catalonia’s famed elBulli restaurant is at the epicenter of the molecular gastronomy movement, and Adrià’s culinary techniques often employ chemicals and equipment that would be very difficult to turn up, [...]

I found a great article about Heston Blumenthal, chef of the Fat Duck in England. The link does not provide any information as to the date or the author, but the story is from the UK’s “Observer” (the photo is from the “Guardian”)…

Molecular Gastronomy is dead. Indeed, if Heston Blumenthal had his way it would [...]

Although the term “molecular gastronomy” has been around for about two decades now, I have to wonder if such a movement can ever fully merge with the mainstream. Realistically, it will probably remain on the culinary fringe, although some of the more basic techniques may become commonplace over time. Foams, for example, seem to have [...]