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Deliciousness: Winter 2009

Tuesday, January 27, 2009

Is molecular gastronomy just hype ?

A new post from Martin Lersch over at Khymos.

http://blog.khymos.org/2009/01/26/has-molecular-gastronomy-reached-the-plateau-of-productivity/

Personally I think it's just a semantic argument and people can interpret the term "molecular gastronomy" as they please.

Meanwhile other types of "gastronomy" and foodways will go on as they've always done.


Posted by Philosurfer at 10:21 AM

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LINKS

  • curious cook blog - McGee
  • Fooducation
  • http://www.straightgrade.com/
  • Khymos
  • New York Academy of Sciences Food Science Series - Podcasts
  • Peter Reinhart
  • playing with fire and water
  • Sourdough Q&A
  • TED - Technology, Entertainment, Design
  • The Bread Bakers Guild of America
  • The San Francisco Baking Institute
  • The Science of Cooking

Blog Archive

  • ▼  2009 (10)
    • ▼  January (8)
      • Some food rheology primers and resources
      • Honey crystallization
      • A konjac glucomannan resource
      • POLYMER - DSC - DMA - GLASSY resources
      • Herve This is blogging
      • Peter Reinhart TED video - The ART OF BAKING BREAD
      • Is molecular gastronomy just hype ?
      • Web resource for polysaccharides/hydrocolloids.
    • ►  February (2)

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Philosurfer
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