Popular Science plumbs the lab-rat particulars of high-tech kitchen tools.

The Book of Salt – Monique Truong In Search of Perfection - Heston Blumenthal Life Is Meals, a Food Lover’s Book of Days – James & Kay Salter Everybody Eats There – William Stadiem/Mara Gibbs The Story of...

fascinating from a science perspective. a mixture of cool and gross from a food perspective and rather sad from a psychological willpower perspective (although i fall into that category!). :)

a book by Hervé This (Molecular Gastronomy: Exploring the Science of Flavor) already, and I love it, more for its scientific enrichment than its practical value, though I love the chantilly chocolat recipe! Language isn’t a...

corner afterwards... sells only british produce... things like laver bread, branbury cakes, country wines, cloutie dumplings, etc... The Fat Duck (heston blumenthal) in bray about 45 mins outside london... El Bulli style...

Thanks for all these blogs. Looks like I will never have to read a book again... http://augieland.blogs.com/augie_land/ He loves the "molecular gastronomy" stuff (El Bulli, Alinea, etc) and documents meals really well, so I can...

something about hypermodern cooking (molecular gastronomy) - his experiences with Ferran Adria and Heston Blumenthal.

A 1973 commercial sheds some light on the snack food’s adult past.

, or lush. I will form my own opinion about whether a piece of food is delish or crap. Oh, and molecular gastronomy can take a hike as well. Last I checked all food was made up of molecules. Don’t make it, or you, more...

Food TV used to be my “default” channel when nothing else was on, back in The Golden Age there was usually always something on that was interesting. My new “default” channel is Discovery/Science...

Isn’t this the bastion of California Cuisine, which worships food in its most natural states? Molecular gastronomy, or whatever you want to call it, is the polar opposite. It’s the ultimate in processed food, Cheez...

I want to be Herve This, the French chemist who with Nicholas Kurti invented molecular gastronomy (the academic pursuit, not the culinary movement). Make science all day long and use it to help people understand why food is the...

a little bit about dairy science. If I had a network show with an actual budget, I would expand the idea to cover great artisan/local producers and restaurants from all around the country. I would also think about expanding from...

gastronomy" has many practitioners, including pure scientists, like Hervé This in France, and science writers, like Harold McGee, to other chefs, like Heston Blumenthal in the UK and Wylie Dufresne in NYC. Adria is unique in many...

Ferran Adria, in that he experiments, scientifically, with food. Steingarten says he’s seen several labels for this type of food, including - science food, space food, future food, molecular gastronomy, and hypermodern...