Love, art and technique… and a little bit of science (Image: Wolfgang This)
The creator of “molecular gastronomy” explains a 200-year-old recipe for suckling pig and foresees dishes constructed from the basic chemicals of food.
Can an understanding of science improve our cooking?
There will never be science in the home. Science takes place in the lab. That produces knowledge, and if you use that knowledge when you cook then it becomes technique and technology.
How did you get into the science of cooking?
I was making a Roquefort soufflé for friends on Sunday 16 March 1980. The recipe said…
