Wednesday, July 1, 2009
Loving Molecular Gastronomy
Some of you may know that I'm a scientist by training (microbiology, nutrition & exercise physiology). And given my love affair with food, it's always fun to be able to combine food and science. That's what happened recently when I attended and reported on a symposium held at New York University. At the Experimental Cuisine Collective, chefs, the press, students and all manner of scientists get together to discuss what's new and interesting in the culinary world. If you love all things about food and you're in New York City, check out their schedule of events.
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It's fascinating to learn your background, is it similar to what Heston Bluemthal does?
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