søndag, desember 30, 2012

Heston Blumenthal lanserer ferdigmat


Of all the trends popularised by the British foodie explosion of the last two decades, none quite sums up the excitement and bafflement of the new vogue as molecular gastronomy. Heralded as a progressive and potentially groundbreaking new approach to cooking by its followers, and a hyped-up pseudo-science fad to the eye-rolling detractors, this new wave of culinary exploration has enjoyed a rapid rise to prominence.
Last month, Heston Blumenthal, who rightly or wrongly is perceived to be the big chief of molecular gastronomy in the UK, broke into a more mainstream market by releasing his own brand of ready meals. And, with his restaurant the Fat Duck –a molecular gastronomy Mecca – more popular than ever, it might be time to finally admit that this new fad is here to stay.....
.....read more in Flux Magazine

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