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    May 24, 2008

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    Mike

    For a little more on molecular gastronomy and the intersection between science and food, the New York Academy of Sciences just posted a podcast on the Experimental Cuisine Collective (http://experimentalcuisine.googlepages.com) in New York, which is an outreach program to make polymer science accessible through the use of food. In the Podcast, Kent Kirschenbaum, one of the founders of the group and a biochemist at NYU, talks about some of the group's ideas, goals, and processes.

    You can check it out here: http://www.nyas.org/snc/podcastdetail.asp?id=1832

    Mike

    For a little more on molecular gastronomy and the intersection between science and food, the New York Academy of Sciences just posted a podcast on the Experimental Cuisine Collective (http://experimentalcuisine.googlepages.com) in New York, which is an outreach program to make polymer science accessible through the use of food. In the Podcast, Kent Kirschenbaum, one of the founders of the group and a biochemist at NYU, talks about some of the group's ideas, goals, and processes.

    You can check it out here: http://www.nyas.org/snc/podcastdetail.asp?id=1832

    michael

    Interesting Linda,
    i think that your last thought covers the bases here.
    having said that, my point of view on the subject of
    "molecular cuisine," was really in response to the media hype surrounding some chefs, that have gravitated towards this form of preparation and presentation of food which often appears to be nothing more than an attempt at "shock value." It is also being used as a way to differentiate in the ever crowded world of restaurants and being a chef. so my question to those that seem to enjoy the sport of chatting, buzzing and bantering about the topic, is whether or not this is cooking? and does this qualify as cuisine? Perhaps it is, perhaps it isn't, now seems to be up for debate and opinion. Perhaps it should be served in museums as a compliment to art and self expression.
    cheers!

    Linda Goodman

    I still find myself vacillating between RAW foods and healthy "cooked" meals ... the molecular aspect has me baffled. Traditional Chinese Medicine teaches 5 elements for wellness ... almost all their recipes are ingredients added in a strict order. Other Spiritualists discuss foods grown and prepared with loving intentions, as having a healthy benefit to our bodies. To me, it's all about Food Nourishing the Body AND Soul.

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