In 2006, renowned chefs Ferran AdriÀ, Heston Blumenthal, and Thomas Keller and food science writer Harold McGee printed something of a critical manifesto on the topic of molecular gastronomy in England's newspaper the Guardian. The problem, McGee says, is that the term "molecular gastronomy," which first came out of a scientific workshop organized by This in the early 1990s, overemphasizes the science of cooking and underrates its art and creativity. Cutting-edge chefs like AdriÀ had long been using scientific tools in their kitchens, but this type of food "came out of the kitchen, not the lab," McGee says. With their manifesto, the group seemed to want to underscore that they are interested in using technology to make food better or push the boundaries of taste, but not to make food preparation a primarily scientific pursuit, as they believe This intends.
by Lisa M. Jarvis |
July 07, 2008