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 www.cliffordawright.com

What you read here is like the display dessert at a restaurant. Step through the link to the rest of the kitchen, and the pantry, and the field, and the culture that lies behind the food you eat. Visit www.cliffordawright.com and you can see why a blog is only a baby step. Come visit a world of Mediterranean food.