Tag: molecular gastronomy

Posted by Nils Norén One of the biggest problems with the term Molecular Gastronomy, apart from it not sounding delicious, is that it does not give a fair picture of someone’s cuisine. For example, when I was the Executive Chef at Aquavit, I used quite a few newer techniques. A lot of the times, when […]

Posted by Dave Arnold “Molecular Gastronomy” is a term promoted far and wide by a French guy named Hervé This.  He is, to say the least, a controversial figure in the world where science meets cooking.  The press has latched onto the term, and it is currently in wide usage. People mainly use the term […]