Food Science
5 articles
What is Molecular Gastronomy and Why Does It Matter?
Four of the world's most renowned culinary figures—Heston Blumenthal, Ferran Adrià, Thomas Keller, and Harold McGee—are collaborating on a formal 'statement' about a new, science-driven approach to co
How Regional Truffle Variations Affect Haute Cuisine Tasting Notes
Scientists can now identify the precise origin of a truffle, down to its specific biological phase, by detecting its volatile compounds at levels as low as parts per trillion.
Molecular Gastronomy: Beyond the Buzzword in Fine Dining
Crab ice cream, once a polarizing concept in haute cuisine, now finds acceptance on menus, a clear sign of evolving diner preferences.
What Are Modern Molecular Gastronomy Techniques in Michelin Star Restaurants?
At Alchemist, a two-Michelin-starred restaurant in Copenhagen, diners might encounter rabbit meat on silver ribs, deliberately crafted to evoke thoughts of starvation.
What Are the Optimal Wine and Cheese Pairings?
A recent scientific study, employing an in vitro simulation of human saliva, objectively measured optimal wine and cheese pairings.