Eating food is so last year, now we eat the menus. Sure, molecular gastronomy isn't the latest of the world's fashions — it seems like everyone is bringing liquid nitrogen into the kitchen these days — but it's a big part of our forward-eating culture. And you gotta respect restaurants like Chicago's Alinea and Moto, along with New York's wd-50, and creator Wylie Dufresn for pushing ahead with the futuristic goodies.
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