Sentence examples for molecular gastronomy in from inspiring English sources
44 ACRES Nahid Ahmed will feature a glimmer of molecular gastronomy in a more formal setting than his pub next door, Malt n Mash.
They weren't the only ones: Simon Rogan, the chef, was until a few years ago a devotee of denaturing, experimental molecular gastronomy in the style of El Bulli, at the time the most famous restaurant in the world.
Michael Tusk, who runs the revered Italian restaurant Quince in San Francisco, says that when he has steered acquaintances bound for Italy toward restaurants that incorporate molecular gastronomy in their dishes — Osteria Francescana in Modena, for example — they're sometimes disappointed.
The advent of molecular gastronomy in the suburbs was initially greeted with raised eyebrows on some Manhattan food blogs, but Mr. Ghoshal, who is 30, said he has the highest aspirations for the restaurant, adding that his cuisine has been inspired by Wylie Dufresne, Grant Achatz and Ferran Adrià.
Prista was first exposed to molecular gastronomy in 2003 when her lab head, Maria Loureiro-Dias, prepared an exhibition for the local museum.
Molecular gastronomy in action.
His highest-profile gig came in 2002 when Wylie Dufresne hired him as pastry chef at wd-50, a Manhattan restaurant central to the molecular gastronomy movement, in which chefs impersonate chemists, using advanced equipment to create nontraditional dishes.
Beginning in 1988, research teams were established in the field of molecular gastronomy at universities in several countries, including France, the Netherlands, Ireland, Denmark, Italy, Spain, and the United States.
It may be too late to try Ferran Adri? molecular gastronomy at El Bulli in Catalonia, which closed in July.
Here, the executive chef, Dante Liporace, 35, proposes modern Argentine cuisine using techniques he learned under Ferran Adrià at the now-shuttered El Bulli in Spain, among them molecular gastronomy and sous-vide, in which food in an airtight plastic bag is cooked in a water bath.
He condemned molecular gastronomy and postulated in 2009 that...this style of cooking will destroy the brains of the people....It's not honest to take a chemical powder and put it in food that people eat.
