http://www.thedailyaztec.com/features/food-drink/a-new-science-experiment-in-fine-dining-1.1872405
Hey guys I found this article on molecular gastronomy, and the impact it has been having on fine dining establishments all over. Yes it currently is a trend, but is it has been creating an entertaining dining experience for customers. It definately isn't a food that I personally would eat everyday, but many people are curious to try a new experience. According to the scientific director of food science and culture, molecular gastronomy can be useful for the future of food production and the answer to the obesity problem. We'll see how long this trend lasts, but for now it seems to be a hit in some major cities.
I agree that molecular gastronomy(MG) is becoming a big hit with the general public right now. However, I wouldn't categorize it as just a trend. El Bulli, the number-one restaurant in the world (for nearly a decade) has been serving gastronomic cuisine since 1983. MG may fade away from the medias attention, but I believe that there will always be a strong market for it.
ReplyDeleteI would love to see MG solve the obesity problem. If this style of food gets popular enough, more chefs would adopt the concept of tasting menus that serve smaller portions but still satisfy customers hunger.
i do think this topic is one we need to see where it leads its kind of a tread but also kind of a fad but i do love to see the science being worked into food
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