Cool Hunting
Hervé This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. Superstar chefs Ferrán Adrià, Moto, Wylie Dufresne and others who wow diners with their foams, emulsions, frozen gasses and very slowly cooked creations have all been influenced by his work.
In this video This invites us into his lab at the Collége de France in Paris, where he explains his interest in studying food chemistry, performs an experiment with mayonnaise and explores the more romantic side of our relationship to cuisine. He says he is not interested in cooking, taste or in nutrition; he's only interested in the science.
To learn more about his philosophy and the science of food his books Molecular Gastronomy and the recently-released Kitchen Mysteries are full of tips and insights. Kitchen Mysteries is available from Amazon or Columbia University Press. Molecular Gastronomy is available from Amazon or Columbia.
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Finally, chocolate is no longer a guilty pleasure. Le Whif, which just launched yesterday, combines chocolate and aerosol science with their zero calorie chocolate inhaler. Beginning in the spring of 2008 as part of a culinary art experiment executed by Harvard professor David Edwards and his students, the innovative concept moves "eating habits to their logical conclusion." While we've yet to actually try the chocolate,...
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We were recently invited out to Madame Clicquot's estate in Reims, France to learn about the process of making her Veuve Clicquot bubbly. In between boat and helicopter rides, we visited their vineyards and labs with their cellar masters for a behind the scenes look at the scientific process of fermenting their famous grapes. Check out the video for a glimpse at the good...
Tucked in an anonymous building on a quiet Berkeley, CA street, June Taylor makes small batches of some of the most mouth-watering jams, preserves, syrups and marmalades we've tasted. In this video, June modestly shares her artisan and old-world techniques, explaining how nature helps dictate exotic flavor combinations like Strawberry and Provençal Lavender and how she takes into consideration even the tiniest of details,...
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