Monday, July 20, 2009
molecular gastronomy or not?
a few days ago i was watching a midsummer night's dream on TCM, the 1935 version. it got me thinking about my favorite shakespeare quote (from romeo and juliet).
"What's in a name? That which we call a rose
By any other name would smell as sweet."
so i started thinking in food terms. what's in a name? that which we call food by any other name would still be delicious.
molecular gastronomy is the study of food. molecular gastronomy explore textures, scents, temperatures and flavors in food. it's a progression of food. so why all the hate? because we dont really understand it? sometimes it's better to vent and hate than to do any research. no?
so i pose a quiz. you tell me: is it molecular gastronomy or not?
frozen aerated butter foam
encapsulated beef and mushrooms
encapsulated jalapeno and cheese
sous vide cheese emulsion
explosion of corn
compressed and puffed grains
molded fat and air molecules
aerated sugar cookie
slow oil poached flour
dehydrated fruit puree
dehydrated ocean water
carbonized sugar crystals
extract of bones
suspended vinegar and oil emulsion
what do you think?
[photo from howstuffworks.com]
[oh, for the record, i hate the term 'molecular gastronomy']