« The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking. » (Ferran Adrià, Heston Blumenthal, Thomas Keller, Harold McGee(en), « Statement on the 'new cookery' », The Observer, 10 décembre 2006. Cf. également « 'Molecular gastronomy is dead.' Heston speaks out », The Observer
observer.guardian.co.uk
« The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking. » (Ferran Adrià, Heston Blumenthal, Thomas Keller, Harold McGee(en), « Statement on the 'new cookery' », The Observer, 10 décembre 2006. Cf. également « 'Molecular gastronomy is dead.' Heston speaks out », The Observer
« The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking. » (Ferran Adrià, Heston Blumenthal, Thomas Keller, Harold McGee(en), « Statement on the 'new cookery' », The Observer, 10 décembre 2006. Cf. également « 'Molecular gastronomy is dead.' Heston speaks out », The Observer
