This public lecture
series discusses concepts from the physical sciences that underpin both
everyday cooking and haute cuisine. Each lecture features a world-class chef
who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components
of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with
transglutaminase. The lectures then use these culinary creations as inspiration
to delve into understanding how and why cooking techniques and recipes work,
focusing on the physical transformations of foods and material properties.
wd~50 is a molecular
gastronomy New American, eclectic/international restaurant located at 50
Clinton Street (between Rivington Street and Stanton Street), on the Lower East
Side in Manhattan in New York City. It was opened in 2003 by Chef Wylie
Dufresne.
It was listed among
the S.Pellegrino World's 50 Best Restaurants for 2010. In 2006 the restaurant
received a Michelin
star in the New York City guide, and has held onto it since.
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Culinary Physics
Blog: Exceptional food that worth a special
journey. Distinctive dishes are precisely prepared, using fresh ingredients. And
all other foods that can kill you.
Culinary Physics is a
Molecular Gastronomy blog specializing in molecular gastronomy recipes-food
style, molecular book review, molecular gastronomy kit review
and molecular gastronomy restaurants guide.
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