It is great to see how molecular gastronomy is becoming more popular around the world and chefs are combining the techniques and cooking styles learned from iconic chefs with their local products and dishes. But very few chefs can execute a molecular gastronomy tasting menu that takes the diner beyond the food and transforms it into a memorable experience. Edible wood, pork confit with cotton candy, dessert trio in a shoe box with smoking liquid nitrogen and many other surprises!
Yes! Shapes can affect our perception of flavor. This is the result of a research carried out by Charles Spence who has been working together with molecular gastronomy Chef Heston Blumenthal for years and his research results have led to the introduction of new dishes such as the famous ‘Sound of the Sea’ served at The Fat Duck restaurant. It will be interesting to see how the shapes of foods, plates and cutlery will be used creatively in molecular gastronomy to influence the eating experience and trick our minds.
In this second public lecture about molecular gastronomy held at Harvard in the fall of 2010, Chef Joan Roca from El Celler de Can Roca presents some amazing dishes such as cigar smoke ice cream, a caramel balloon filled with oak smoke and prawns cooked in sherry wine vapor.
This is a summary of the first public lecture about molecular gastronomy held at Harvard in the fall of 2010. Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).
Harvard starts teaching molecular gastronomy in new general education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class was taught by eminent Harvard researchers and world-class molecular gastronomy chefs, including Ferran Adria, Wylie Dufresne and Grant Achatz.