Nicholas Kurti's 27 February 1991 letter to Antonino Zichichi - Curious Cook. Tudomány - Végy egy adag E 406-ot! Mire eljutna hozzánk, talán csöndben véget is ér a molekuláris gasztronómia, az a konyhaművészeti irányzat, amely becsempészte a szakácskönyvekbe a nátrium-alginátot, a cseppfolyós nitrogént és az iPodot. Kár lenne érte - ezt is egy magyar találta ki.
Úgy gondolom, civilizációnkra nézve szomorú, hogy míg meg tudjuk mérni, és meg is mérjük a Vénusz légkörének hőmérsékletét, fogalmunk sincs, mi megy végbe a szuflé belsejében. " Nicholas Kurti (Kürti Miklós), a molekuláris gasztronómia atyja A Jamie Oliver gránitmozsarán és Nigella Lawson gigantikus muffinjain nevelkedett amatőr szakácsok talán el sem tudják képzelni, de létezik a konyhaművészetnek olyan ága, amely nem olaszos grandezzából, mély anyai érzelmekből és ipari mennyiségű mirelit zöldborsóból építkezik, hanem kőkemény tudományból, kémiából, fizikából, laborkísérletek eredményeiből és patikamérlegen kimért vegyületekből. Szarvasgomba a habszifonból Marcel Vigneron (The Mansion, Las Vegas) A 156-os Alfától az M5-ös BMW-ig.
Hervé THIS. Cooking for Geeks. Statement on the 'new cookery' The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, a new approach to cooking has emerged in restaurants around the globe, including our own. We feel that this approach has been widely misunderstood, both outside and inside our profession. Certain aspects of it are overemphasized and sensationalized, while others are ignored. We believe that this is an important time in the history of cooking, and wish to clarify the principles and thoughts that actually guide us. We hope that this statement will be useful to all people with an interest in food, but especially to our younger colleagues, the new generations of food professionals. 1.
We are motivated above all by an aspiration to excellence. We believe that today and in the future, a commitment to excellence requires openness to all resources that can help us give pleasure and meaning to people through the medium of food. 2. 3. 4. 'Molecular gastronomy is dead.' Heston speaks out | Compare and buy. Heston Blumenthal is the man who put snail porridge on the menu. So when he tells Jay Rayner that the next big thing is magic tricks at the table and sweets you preorder online, restaurant lovers need to take notice. Just don't even think of calling it molecular gastronomy Molecular Gastronomy is dead. Indeed, if Heston Blumenthal had his way it would never have been born in the first place. He accepts that, early on, the term let punters know something curious was going on at his restaurant, the Fat Duck, in Bray; that it gave people trying to make sense of a menu of grain-mustard ice cream, white chocolate with caviar or palate cleansers cooked in 'liquid nitrogen' an easy label.
But he still thinks the term creates artificial barriers. 'Molecular makes it sound complicated,' he says. Blumenthal slips two tightly printed sheets of paper across the table towards me. They want to emphasise what they have in common with other chefs, he says, not what separates them.