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Chemistry World
October 2009 |
Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery.   |
AskMen.com
James Raiswell |
Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications. |
IEEE Spectrum
March 2010
Erica Westly |
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry |
BusinessWeek
September 11, 2006
Adrienne Carter |
Feed Your Mind Chefs like Wylie Dufresne of New York's wd˜50 are experimenting with "molecular gastronomy," challenging diners' palates - and heads. |
Wired
May 2006
Mark McClusky |
My Compliments to the Lab Grant Achatz is serving up a delicious, high tech vision of haute cuisine. (How about a -30 degree F mango palate cleanser, hot off the antigriddle?) |
Chemistry World
October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
Fast Company
November 2010
Stephanie Schomer |
The Loft Project Provides a Test Kitchen for Young Chefs Clarise Faria turned her home into the Loft Project, a high-profile supper club that helps up-and-coming chefs reach a new audience. |
Chemistry World
June 1, 2015
Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
Food Processing
May 2005
David Feder |
Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science." |
Food Processing
March 2013
Rachel Zemser |
Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting. |
