Quotes & Sayings About Molecular Gastronomy

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country. — Andy Lynes

Molecular gastronomy is not bad ... but without sound, basic culinary technique, it is useless. — Alton Brown

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion. — Alain Ducasse

It may be that a taste for Bittor's cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture's ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind. — Michael Pollan

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. — Wylie Dufresne

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. — Joel Robuchon