Molecular Gastronomy

January 27, 2012

Mihir Nanavati

Since its inception in 1992, the popularity of modernist cuisine and molecular gastronomy have been on the rise in fine dining circles, with several of the world’s “best” restaurants catering to this clientele. But what does it really mean? How does it work? Does using a propane torch on your steak really make a difference? And what really goes into making a solid curry? All this and more, including quotes from some of the foremost practitioners of this voodoo magic, and ample opportunity to salivate over food porn in this talk.