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POPSMolecular Gastronomy: Inside the Alinea Food Lab Molecular Gastronomy is the art of cooking with science...Grant Achatz partner & executive chef of alinea in Chicago is part of a new breed of young chefs who are turning to technology to redefine cooking. Unlike the "fusion" chefs of the 80's & 90's that redefined food by blending ingredients & techniques from different cultures, Molecular Gastronomy seeks to actually develop whole new methods, utensils & equipment for making food both edible and artistic. This article is an intimate look into the experimental process.
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