Showing posts from June, 2009

The Molecular Gastronomy Nomenclature Debate

Molecular Gastronomy often refers to a form of modern cuisine characterized by use of newer ingredients, techniques and equipment. Many industry folks really dislike the name, preferring Technoemotional, Spanish Avante Garde, Modernism or more truthfully, not being labelled at all. Dave Arnold sums up the reasons for this, but I will condense it for you here: Offputting. Molecular gastronomy does not sound delicious. I think this is also why most chefs that find themselves in this bucket don't want it to apply to them. Out of all the reasons, this one is of particular concern. The term discourages people from trying the food, as it sounds like food with chemical additives and that's scary. Too encompassing. Many of the chefs that fall into this bucket. Dave's example is comparing WD~50 and Alinea. Which I actually think is a bad (or good) example, because the average diner is not going to be nuanced enough to understand the different approaches Grant and Wylie