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Molecular Gastronomy

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]

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