Bringing food chemistry to life

A new post from Martin Lersch over at Khymos.

http://blog.khymos.org/2009/01/26/has-molecular-gastronomy-reached-the-plateau-of-productivity/

Personally I think it’s just a semantic argument and people can interpret the term “molecular gastronomy” as they please.

Meanwhile other types of “gastronomy” and foodways will go on as they’ve always done.