| Molecular Gastronomy |
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The fundamental objectives were defined by This in his PhD thesis as
In popular Geek culture, molecular gastronomy has become a merging of scientific tools and techniques with culinary arts. For example utilizing tools such as centrifuges, liquid nitrogen, microscopes or lasers in the preparation of food items. PROPONENTS Perhaps the best known chef to use the methods of molecular gastronomy is Ferran Adrià , at the world-renowned El Bulli in Rosas, Spain. Numerous chefs worldwide have begun using molecular gastronomy in their cuisine, including Heston Blumenthal at The Fat Duck ( Berkshire , England ), Homaro Cantu at Moto (Chicago), Grant Achatz at Alinea (Chicago) and Richard Blais at One Midtown Kitchen (Atlanta). EXTERNAL LINKS
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