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Did your mother tell you not to play with your food? Meet some innovative chefs who didn’t listen. In this episode, we look at how some of the world’s top culinary experts are using molecular gastronomy—the application of scientific principles to food preparation—to push the boundaries of what can be achieved in the kitchen. We’ll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned- barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We’ll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world.
The third season of Gourmet’s Diary of a Foodie travels the...
A new generation of culinary talent is ignoring tradition and...
Come along with us as we discover the unique and little-known...- Keywords
- diary of a foodie,
- video,
- science,
- molecular gastronomy
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