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 already worn out their welcome in the realm of fine dining (I had certainly dealt with my share of them when I was cooking). Still, it is interesting to note the various ways that molecular gastronomy has continued to appear on my radar this year:
• At the moment, one of my good friends is currently knee-deep in the molecular gastronomy movement, cooking under chef Heston Blumenthal at the Fat Duck in Berkshire, England. Working in this kitchen sounds like an amazing experience. So far, I have been privy to a brief glimpse into this world via email, but I have yet to learn the full scoop. In all honesty, my friend can be a little difficult to pin down (I have been accused of the same), and the time difference between California and England is certainly working against us. Eventually, however, I expect to hear about the Fat Duck in all of its glorious detail — what I have heard so far is fascinating.
• Earlier this year, in New York City, another friend of mine answered a posting on Craigslist with “molecular gastronomy” in the subject line. Oddly enough, this ad was actually a ruse to hire sous chefs for new episodes of Iron Chef America. I thought this approach was rather clever, since an open casting call would have attracted a flood of under-qualified applicants. With the “molecular gastronomy” angle, however, they seem to have successfully distilled a select group of chefs. My friend, who was always a much more talented cook than I was, completed a couple of Iron Chef tapings over the summer, but I haven’t caught his episodes yet.
• As for myself, I have been reading “Molecular Gastronomy” by Hervé This for the past few months, having picked up the hard-cover edition on a close-out. The book itself is a charming little curiosity, divided into about 100 chapters, each no more than three or four pages long. The topics cover a broad range of subjects, and the chapters can really be approached in any particular order. For this reason, I have been reading the book piecemeal, whenever the occasion strikes me. I may review “Molecular Gastronomy” here in the future, but there are quite a few books that will take precedence in the meantime.
• For those who wish to bring molecular gastronomy into their own kitchen, I was intrigued to discover that Ferran Adrià has released a series of products under his TEXTURAS brand. The products fall into five categories, some more self-explanatory than others: emulsification, espesantes, gelification, spherification, and surprises. I would love to discuss the virtues of TEXTURAS, but I have no first-hand experience in this area. Still, the website is worth a look, and it offers visitors a small clue as to what’s possible when science and cooking collide head-on. Click here to visit the TEXTURAS website.
