The July edition of Food & Wine features a profile of David Arnold, who will soon be heading a food technology lab at the French Culinary Institute in Manhattan. Ideas like walk-in microwave ovens and tableside wine carbonation are just a few of Arnold's plans, according to F&W. Arnold also reviewed Molecular Gastronomy: Exploring the Science of Flavor by Hervé This in the June issue of Food Arts. He takes issue with some of This's ideas about what exactly molecular gastronomy is and who started it. Discover.com also has a great profile of This (pronounced either TEES or TISS, depending on who you read) and the early stages of the molecular gastronomy movement. Molecular gastronomy profiles
The July edition of Food & Wine features a profile of David Arnold, who will soon be heading a food technology lab at the French Culinary Institute in Manhattan. Ideas like walk-in microwave ovens and tableside wine carbonation are just a few of Arnold's plans, according to F&W. Arnold also reviewed Molecular Gastronomy: Exploring the Science of Flavor by Hervé This in the June issue of Food Arts. He takes issue with some of This's ideas about what exactly molecular gastronomy is and who started it. Discover.com also has a great profile of This (pronounced either TEES or TISS, depending on who you read) and the early stages of the molecular gastronomy movement. 
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Reader Comments (Page 1 of 1)
7-13-2006 @ 1:08PM
Tina M said...
I have this book, and have been trying to read it for months. It is really dry, and a bit pretentious, but I find the subject interesting and keep plugging along. It is NOT light reading.
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