Thursday, June 4, 2009

Molecular or Deconstructive?

The latest by-word in the culinary world is the so-called molecular gastronomy of chefs such as the Catalan Ferran Adria. But did you know that Adria specifically says there is no such thing as molecular gastronomy and that he does not call his cooking molecular? A better--and more accurate--description is deconstructive gastronomy. You can read more in-depth analysis and commentary about deconstructive gastronomy and all the cooking of the Mediterranean by becoming a member of

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