Resumen de Chemical cuisine
Thomson explores alternative dishes that may shake up the food chain. When Pierre Gagnaire, a chef with three Michelin stars, and Herve This, the man who coined the term "molecular gastronomy," are standing before people, they expect a decent meal. A tender loin of venison, a touch of samphire, perhaps an "air" or two. Instead, This opens up a brown leather medical bag packed with bottles that have labels like "Maltodextrin", "Citric acid" and "Allyl isothiocyanate." He pours a few teaspoons of various powders into a pan, adds some water and heats it all up. A few minutes later, he presents a beige pancake.
