My monthly column at Three Quarks Daily has been posted where I discuss the current fascination with science in the kitchen. Grading is coming along;
Tag: modernist cuisine
Just Because You Can Doesn’t Mean You Should
Food critic Jay Rayner is fuming. My sauté of chicken liver and bacon “satay” was no less bonkers. Chicken livers. Peanut butter. And bacon. Believe
Is Modernist Cuisine Finished?
Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Exploring the Philosophy of Food and Wine 