360° SearchNetwork Hot Spots Trends Time Series

Molecular Gastronomy

Type: Keyphrase

Name: Molecular Gastronomy

First reported 20 hours ago - Updated 20 hours ago - 1 reports

Zester Daily: The Magic Molecular Gastronomists Don't Discuss

By Susan LutzI've never really understood the lure of molecular gastronomy. I'll admit that the science behind it is fascinating, but as food it just never rocked my world. While dining on cotton candy foie gras at a restaurant known for molecular gastronomy, ... [Published Huffington Post - 20 hours ago]

Entities: Molecular Gastronomy, Chemistry, Food Production

First reported Jun 17 2013 - Updated Jun 17 2013 - 1 reports

Four Seasons Hotels & Resorts

Taste Talavera

It may be a trek up to Four Seasons Resort Scottsdale at Troon North, but the panoramic views from the resort’s restaurant Talavera are worth the investment. On Sunday, June 23, Four Seasons Executive Chef Mel Mecinas joins forces with James Beard Award-nominated ... [Published Phoenix New Times - Jun 17 2013]

Entities: Molecular Gastronomy, James Beard, Four Seasons Hotels & Resorts

First reported Jun 16 2013 - Updated Jun 16 2013 - 1 reports

Sample some simplicity

Executive Chef Sandeep PanwarWith simplicity as its mantra, The Metropolitan Hotel and Spa introduces its simple but special menu by Executive Chef Sandeep Panwar. Vegetarian options include Hari Gobhi, Paneer Aap Ke Pasand, Subz Khatta Pyaz and Dal Chutney. ... [Published New Indian Express - Jun 16 2013]

Entities: Molecular Gastronomy

First reported Jun 15 2013 - Updated Jun 15 2013 - 1 reports

My Private Pantry: Modernist Cuisine (Science and Cooking)

Stephan Zoisl, who has worked with molecular gastronomy expert Heston Blumenthal, introduces participants to modernist culinary techniques such as cooking with liquid nitrogen and spherefication. Recommended for advanced participants only. TransportNearby ... [Published Time Out Singapore - Jun 15 2013]

Entities: Molecular Gastronomy, Tanjong Plc, Heston Blumenthal

First reported Jun 15 2013 - Updated Jun 15 2013 - 1 reports

Jack's

King’s Lynn college students show off culinary skills

College of West Anglia students have been showing off the culinary skills over the recent weeks.Liam Craig and Daniel Frear took on the challenge of preparing and planning a healthy three-course meal in the Fosters Refrigerator Chefs of Tomorrow Final ... [Published Lynn News - Jun 15 2013]

Entities: Liam Craig, College of West Anglia, Jack Wilson, Molecular Gastronomy, Jack's

First reported Jun 13 2013 - Updated Jun 13 2013 - 1 reports

Chef's family inspired career

Chef Dan Myers says it was his mom who inspired him to learn to cook.My mom didnt really like to cook, and when she did cook, I really didnt like her food, he says. So I started cooking for the family and enjoyed it. In fact, everyone liked what I co ... [Published Argus Leader - Jun 13 2013]

Entities: Dan Myers, Nathan Myhrvold, Molecular Gastronomy, French Laundry, Thomas Keller

First reported Jun 08 2013 - Updated Jun 08 2013 - 1 reports

Tcho

San Francisco's Smitten Ice Cream

Molecular Gastronomy Churns Out Gourmet Ice Cream in Hayes Valley Some of the best ice cream in San Francisco oozes out of a converted shipping container plunked on a paved lot in Hayes Valley. It?s the home of Smitten Ice Cream, which freezes cream to ... [Published About - Jun 08 2013]

Entities: San Francisco (United States), Molecular Gastronomy, Churning, Tcho, Radio Flyer

First reported Jun 04 2013 - Updated Jun 04 2013 - 1 reports

My heart beats for Uganda

Some columns ago, after three pieces in which I pointed out that Kenya was losing out to Uganda in certain sectors — including alcohol consumption — a reader from Uganda submitted that even though their longest-serving president is unlovable, I did not ... [Published Daily Nation - Jun 04 2013]

Entities: Uganda, Kenya, Strathmore School

First reported May 30 2013 - Updated May 30 2013 - 1 reports

MOLECULAR GASTRONOMY | Featuring Woodfire Grill Executive Chef Tyler Williams

Location: 659 Auburn Ave NE, Atlanta, GA 30312 When:June 10, 2013Time: 6:30 pm–9:00 pmJoin Woodfire Grill Executive Chef Tyler Williams at The Third Space for an introduction to modern cooking techniques such as liquid nitrogen, sous vide, various thickeners ... [Published Smyrna-Vinings Patch - May 30 2013]

Entities: Agar, Molecular Gastronomy, Atlanta

First reported May 29 2013 - Updated May 29 2013 - 1 reports

Basque place–in Taguig–offers taste of molecular gastronomy

“This is the sous vide tuna, ma’am, with caramelized onion and Piquillo pepper,” the waiter said as he served my Pintxos (pinchos), or “toasted bread” with savory toppings.These are like tapas. The menu offers other Pintxos: jamon with parmesan mousse, ... [Published Philippine Daily Inquirer - May 29 2013]

Entities: Molecular Gastronomy, El Bulli, Luis Gonzalez

First reported May 29 2013 - Updated May 29 2013 - 1 reports

Carbonated sugar a sweet experiment

Bring molecular gastronomy into your home kitchenLike any faithful viewer of "Top Chef," I am familiar with molecular gastronomy, the futuristic style of cooking that utilizes tools and ingredients from a chemistry lab to transform olive oil into crispy ... [Published Albuquerque Journal - May 29 2013]

Entities: Sugar, Molecular Gastronomy, William Mitchell

First reported May 28 2013 - Updated May 28 2013 - 1 reports

This Molecular Gastronomy Kit Lets You Conduct Edible Science Experiments

Molecular gastronomy is not just that one thing the quirky dude is into on every season of Top Chef . It’s beginning to gain traction in many of the world’s top restaurants. After all, it’s fun to mess with ingredients in new ways just to see what will ... [Published Cooking Channel - May 28 2013]

Entities: Molecular Gastronomy, Ferran Adrià, Spain

Quotes

Simons thinks the complexity of our food actually may be a problem, especially because no one realizes how ubiquitous it is. "Food production has been a driving force in human history" he said. And sadly, this driving force has largely been forgotten

Zester Daily: The Magic Molecular Gastronomists Don't Discuss [Published Huffington Post - 20 hours ago]

...They are brown when they really should be blue. I look into them and tell him so. "It's funny, people do think they are blue. It happens all the time" he says. In every other way Granger is like a postcard of Sydney: bright and blond, smiling and shiny...

Mantra redundancies; food star rating; doggie high tea: What the papers said... [Published Australian Hospitality Magazine - Jun 17 2013]

"Working as a chef on a ship is unlike anything I've experienced on land. I spend time in kitchens all over the world's oceans, and from the moment you step onboard, it's rock-and-roll, and I don't mean the ship moving. I mean it's crazy fast, so intense sometimes that you can't even believe the day has passed. And it's like music, fast and rich and full of life. Music is my thing. I cook with it, I hear it even when it's not playing, it's in my head. Food cooked with music stirring the soul is food cooked with extra passion. There's not much difference between a chef and an orchestra conductor. We're both artists in what we do, and we both are at the center of many critical pieces, parts and players. When it all works together, it's pure harmony, from the bottom of the heart. So how did I get here? I was born in the small town of Konskie, Poland. As a little boy, I spent much time in my mother's kitchen. I'll never forget the cheese crepes she made in the mornings, the smell would make sure that I would get out of bed and get right to work At the age of 15, I discovered my passion for food, when helping on my grandparents' farm, with butchery. I then moved to Germany to help my sisters with their restaurants. Since then, I've worked with many great chefs, and have been trained in French and European techniques. In 20 years as a chef, I've learned many styles, including modern approaches such as molecular gastronomy and sous-vide - and here I am. And it's been a long, road to where I am today, in Hawaii, on Celebrity Century. I can't even begin to count all the countries I've visited in the last 20 years. A few days ago, I was in South America, in Montevideo, Uruguay, where I left Celebrity Infinity, flew to San Diego, and on to Hawaii, where I boarded Celebrity Century to provide leadership to our hardworking team of cooks." Read Thomas' diary here

A Week In The Life Of A Whole Foods Manager [Published Huffington Post - Jun 12 2013]

"He's quirky and in your face, but a very caring person and very family-oriented," said Vculek. "I had my reservations prior to working with him, but I realized my preconceived notions were off. Whether he's doing right or not, I don't think people give him a fair shake."

Lambasted in N.Y., Guy Fieri has culinary fans in Sacramento [Published Modesto Bee - Jun 11 2013]

More Content

sort by: Date \| Relevance
The Grain Store - restaurant review [Published London Evening Standard - 1 hour ago]
Zester Daily: The Magic Molecular Gastronomist... [Published Huffington Post - 20 hours ago]
Taste Talavera [Published Phoenix New Times - Jun 17 2013]
Mantra redundancies; food star rating; doggie h... [Published Australian Hospitality Magazine - Jun 17 2013]
Chef Mavro is Five Diamond Hawaii Regional Cuis... [Published Examiner.com - Jun 16 2013]
Sample some simplicity [Published New Indian Express - Jun 16 2013]
On the masala route [Published New Indian Express - Jun 15 2013]
My Private Pantry: Modernist Cuisine (Science a... [Published Time Out Singapore - Jun 15 2013]
King’s Lynn college students show off culinary ... [Published Lynn News - Jun 15 2013]
LeadFerret Releases Restaurant Industry Directory [Published Digital Journal - Jun 14 2013]
Atlanta weekend food events, June 14-16: hot-do... [Published Creative Loafing - Jun 14 2013]
Chef's family inspired career [Published Argus Leader - Jun 13 2013]
Chinese noodles, the molecular method [Published Asia News Network - Jun 13 2013]
A Week In The Life Of A Whole Foods Manager [Published Huffington Post - Jun 12 2013]
MasterChef SA season 2: episode 1 [Published EatOut.co.za - Jun 12 2013]
Lambasted in N.Y., Guy Fieri has culinary fans ... [Published Modesto Bee - Jun 11 2013]
Why high style reigns in Spain [Published The Independent - Jun 11 2013]
Dad and daughter cook up scientific delights in... [Published Tampa Bay Times - Jun 11 2013]
Sokolov’s ‘Steal the Menu’ is a fascinating cul... [Published Buffalo News - Jun 09 2013]
Bright flavors, big city [Published Recordnet.com - Jun 09 2013]
San Francisco's Smitten Ice Cream [Published About - Jun 08 2013]
The fun travel list [Published New Indian Express - Jun 08 2013]
Chinese noodles, the molecular method [Published CHINAdaily - Jun 08 2013]
RETAIL: Liquid nitro ice cream thrills in Redlands [Published Riverside Press Enterprise - Jun 07 2013]
From lolly boy to master of the macaron [Published Illawarra Mercury - Jun 07 2013]
A fat chance for ‘the fat one’ [Published IOL Travel - Jun 07 2013]
Sidonie Sawyer: And the Best Restaurant in the ... [Published Huffington Post - Jun 07 2013]
Winzer winners [Published Bangkok Post - Jun 06 2013]
A VASK Adventure [Published Asia Tatler Dining - Jun 06 2013]
Digital Prospector: Digging for online video gold [Published Crosscut Seattle - Jun 06 2013]

Blogs

sort by: Date \| Relevance
You should be eating more Spam [Published Kottke.org Blog - May 22 2013] For Slate, Anna Weaver argues that Spam aligns quite well with current food trends in America and should be eaten more. Consider that Spam contains not only ham (meat from the hind leg of the pig) but also pork shoulder. Today, pork shoulder is beloved ...
Good experiences vs. good memories [Published Ana Canhoto - May 10 2013] I recently came across ‘Random Assignment’ , a fabulous blog looking at the application of social psychology in daily life (interesting topics and very accessible writing – consider following it). One of the posts had a link to this presentation by ...
The science of addictive junk food [Published Kottke.org Blog - Feb 23 2013] Michael Moss is a Pulitzer-winning investigative journalist for the NY Times and he's written a book called Salt Sugar Fat . From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed ...
What Would Go Into the Chemistry Museum Display... [Published In the Pipeline - Feb 18 2013] Well, Cambridge is quiet today, as are many workplaces across the US. My plan is to go out for some good Chinese food and then spend the afternoon in here with my family; my kids haven't been there for at least a couple of years now. And that brings ...
Hydrophobic, dirt-shedding spray is indistingui... [Published Boing Boing - Feb 08 2013] div class="video-container"> "Ultra Ever Dry" is a nanomaterial spray-coating that is (apparently) insanely hydrophobic, shedding dirt, water and oil. The jaw-dropping product video suggests many possibilities, from extreme hydroplaning sports to ...

Audio/Video

sort by: Date \| Relevance
Gross - Explosive "Poop Foam" Seeps from Pig Farms [Published The Young Turks - YouTube - May 18 2013]