A word on molecular gastronomy

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Published on: June 20, 2013

 I have no real love for the term “molecular gastronomy” it makes the whole thing sound more complicated and difficult than it actually is.  Tell people that you use molecular gastronomy and they will picture you running around a kitchen with a lab coat on, mixing various chemicals together to create some form of “food”.  Molecular gastronomy gets a bad rap, it is often accused of “taking the fun (or mystery) out of food”.  In reality it’s[…]

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