This paper examines the historical significance of attempts to transform cooking itself into edible art by fusing the ...

Design cuisine not as a 'taste-centered dish,' but as a work that simultaneously composes taste, aroma, temperature, texture, ...

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content ...

“Fresh apples were the most delicious. There was no significant change from a very old technique, and the impact did not resonate strongly.” Anh Sung-jae’s evaluation of the chef was harsher than last ...

Chef Mark Dommen, of the recently Michelin-starred and shamefully scarlet-boxed San Francisco restaurant One Market, tells the Examiner that molecular gastronomy may be the next big trend in Bay Area ...

Alton Brown, author and host of the cable television shows “Good Eats” and “Iron Chef America”, told the American Culinary Federation national convention that he fears molecular gastronomy may corrupt ...

Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose ...

Shortly before New Year’s, I went back to O’s at the Westin Westminster with some of my most trusted dining compatriots, where we put away several bottles of Piper Heidsieck champagne and had chef Ian ...

It would be impossible to repeat all the nice things that egullet’s Steven Shaw had to say about Ian Kleinman and his molecular gastronomy menu at O’s Steak and Seafood at the Westin Westminster, ...