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Molecular Gastronomy and Other Food Trends

Question asked by Mark Obrien on Nov 29, 2010
Latest reply on Feb 10, 2011 by David Fisher

Molecular Gastronomy is a growing trend in food preparation. While all food preparation involves chemical processes, a growing number of chefs are employing techniques and using equipment more commonly associated with the lab than the kitchen to create unique and inspiring dishes.

 

What is your take on molecular gastronomy and other food trends?  Post your restaurant experiences here.  What’s the most interesting molecular meal you’ve had and how was it prepared?

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