I went to this tonight at Harvard, Historical Context and Demos Illustrating the Relationship of Food and Science and feel like I finally get molecular gastronomy and how it came from chefs breaking out of rigid classical french cuisine.
First it was nice to see a talk by Harold McGee. I didn't know Dave Arnold but he's got crazy high energy and was very entertaining. I got to sample Dragon's Beard and a liquid nitrogen frozen marshmallow.
I suspect a video of the talk will appear here (last year's talks are there now).
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