All stories about "Molecular Gastronomy"

A piece in Forbes sheds some light on just how crazy this mixology thing is becoming—Exhibit A: "These cocktails often require their creator to freeze, gel or flambé ingredients." And like the molecular gastronomy trend before it, amaro dust and rum foam are quickly approaching the tipping point: "We've been wanting to call a moratorium on mixology for awhile now ... Friends, it's time. This whole mixology thing has passed the point of no return." [Forbes/ELA]

In addition to proposing that the next trend in experimental cooking will be a rise in spherification, Harold McGee puts forth a rebuttal to Michael Pollan's religion of simple ingredients: "That's good advice for how to eat decade after decade after decade in order to do good for yourself and for the planet. You don't go to a restaurant to get your ideal proportions of omega-3 fatty acids, you go to enjoy yourself - to experience what this particular, gifted individual can do with food." [SJMN]

In a somewhat sensationalist piece, the world's best chef has been accused of "poisoning" his diners by a rival Spanish chef: "'We are facing a public health issue,' claimed Santi Santamaria, who has won three Michelin stars for his Can Fabes restaurant in Barcelona. He said that the 'molecular gastronomy' pioneered by Mr Adria, 46, which involved 'filling diners plates with gelling agents and emulsifiers', was irresponsible. 'Eating more than six grams of methylcellulose can be harmful to the health,' he claimed, commenting on one of the prevalent ingredients in the culinary alchemist's dishes." [Telegraph UK]

We've heard the rumblings before, but this time around, an Aussie newspaper has it from inside sources in Spain that Ferran Adria might actually shutter El Bulli: "In other news from foreign shores, Detective has learned from a San Francisco snout that next year Spanish molecular chef Ferran Adria is considering closing his revolutionary restaurant, El Bulli, just outside Barcelona. Detective's Spanish contacts confirm, after some legwork, that despite frequent similar rumours this time they may be true; Adria is seriously considering closing the restaurant 'for some time, perhaps one or two years from next year.' It seems the copyists have begun to wear him down and he wants to reconsider El Bulli's 'concepts and philosophy.'" [The Australian]

Gastronomie chimes in Orson and wonders if SF will actually embrace it, confronting the molecular elephant in the room: "Ours has long been a culture of ingredient-driven food, and with good reason -- just stop in at any Farmer's Market and you can see why. But in that process, we've effectively denied our restaurant kitchens the opportunity to develop and cultivate the use of creative techniques, styles, and flavors. I think back to the wonderful and memorable Smoked Yogurt that accompanied our chocolate cake at Coi, and how it disappeared not long after our meal there because it was "too different". And yes, while I know that Winterland's location was cursed, it's still unfortunate that they closed SO quickly...How about the dishes that Daniel Humm was turning out at Campton Place? How could we have let a creative mind of his caliber run off to New York?" [G'nomie]

According to the newly Michelin-starred Mark Dommen at One Market, the newest trend in San Francisco dining may surprise you (and Alice Waters): "[The] Bay Area is starting to embrace molecular gastronomy, cooking at low temperature. That’s starting to gain more popularity here because it allows you to be a little more creative. It helps you produce a more consistent product and higher quality." [SFE]

Not unlike your favorite Tenderloin dive, a meal at El Bulli doesn't always come up roses: "Our assessment? The body was not designed to ingest that many chemicals in one meal. I remember the drive back to Barcelona, roundabout after fucking roundabout, being filled with burps that tasted like we'd quenched our thirst at a toxic spill. Stomachs distended, our conversation on the road to the airport consisted mostly of us saying 'Wow, I feel like crap,' 'Yeah, me too.' Repeat." [Confessions of a Restaurant Whore]