<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0">
	<channel>
		<title>Molecular Gastronomy Network - Nouvelles</title>
		<description>www.moleculargastronomynetwork.com</description>
		<lastBuildDate>{ts '2013-05-22 02:26:12'}</lastBuildDate>
		<link>http://www.moleculargastronomynetwork.com/news.html</link>
		
		<item>
			<title>What’s cooking in high-tech kitchens</title>
			<description></description>
			<pubDate>2012-11-09 00:00:00.0</pubDate>
			<guid>63</guid>
			<link>http://www.moleculargastronomynetwork.com/63-news/Whats-cooking-in-high-tech-kitchens.html</link>
		</item>				
		
		<item>
			<title>Top 10 molecular gastronomy restaurants in the U.S</title>
			<description>according to FoxNews.com</description>
			<pubDate>2012-11-01 00:00:00.0</pubDate>
			<guid>62</guid>
			<link>http://www.moleculargastronomynetwork.com/62-news/Top-10-molecular-gastronomy-restaurants-in-the-U-S.html</link>
		</item>				
		
		<item>
			<title>Molecular gastronomy lectures</title>
			<description>Leaders of molecular gastronomy to give free talks at Harvard</description>
			<pubDate>2012-09-27 00:00:00.0</pubDate>
			<guid>61</guid>
			<link>http://www.moleculargastronomynetwork.com/61-news/Molecular-gastronomy-lectures.html</link>
		</item>				
		
		<item>
			<title>Former ElBulli chef to open a floating restaurant in Singapore</title>
			<description>A team trained at elBulli is bringing Spanish cuisine to Singapore in the form of a floating restaurant. The aptly named Catalunya sits on a glass-encased dome floating in the city&apos;s Marina Bay.</description>
			<pubDate>2012-07-20 00:00:00.0</pubDate>
			<guid>60</guid>
			<link>http://www.moleculargastronomynetwork.com/60-news/Former-ElBulli-chef-to-open-a-floating-restaurant-in-Singapore.html</link>
		</item>				
		
		<item>
			<title>From the lab to your plate</title>
			<description>By Tara Francis - Cosmos Online</description>
			<pubDate>2012-07-17 00:00:00.0</pubDate>
			<guid>59</guid>
			<link>http://www.moleculargastronomynetwork.com/59-news/From-the-lab-to-your-plate.html</link>
		</item>				
		
		<item>
			<title>World chefs: Paco Roncero&apos;s take on molecular gastronomy</title>
			<description>By Cathy Yang, Posted at 06/20/2012</description>
			<pubDate>2012-07-13 00:00:00.0</pubDate>
			<guid>58</guid>
			<link>http://www.moleculargastronomynetwork.com/58-news/World-chefs-Paco-Roncero-s-take-on-molecular-gastronomy.html</link>
		</item>				
		
		<item>
			<title>The Real Cookbook</title>
			<description>The first and only Cookbook you can actually read, cook and eat.</description>
			<pubDate>2012-04-30 00:00:00.0</pubDate>
			<guid>57</guid>
			<link>http://www.moleculargastronomynetwork.com/57-news/The-Real-Cookbook.html</link>
		</item>				
		
		<item>
			<title>A FAT DUCK AT THE “JUBIL&#xc9;“</title>
			<description>By REBECCA ENGLISH, Daily Mail</description>
			<pubDate>2012-04-26 00:00:00.0</pubDate>
			<guid>56</guid>
			<link>http://www.moleculargastronomynetwork.com/56-news/A-FAT-DUCK-AT-THE-JUBILE.html</link>
		</item>				
		
		<item>
			<title>Food trends move into the comfort zone</title>
			<description>By Michelle da Silva, March 22, 2012</description>
			<pubDate>2012-03-22 00:00:00.0</pubDate>
			<guid>55</guid>
			<link>http://www.moleculargastronomynetwork.com/55-news/Food-trends-move-into-the-comfort-zone.html</link>
		</item>				
		
		<item>
			<title>A Geek’s Guide to Valentine’s Day</title>
			<description>by LIAN AMARIS</description>
			<pubDate>2012-02-20 00:00:00.0</pubDate>
			<guid>54</guid>
			<link>http://www.moleculargastronomynetwork.com/54-news/A-Geeks-Guide-to-Valentines-Day.html</link>
		</item>				
		
		<item>
			<title>Molecular Gastronomy: Is It Changing The Way We Eat?</title>
			<description>by Sharon Tharp, Mio-ology</description>
			<pubDate>2012-02-02 00:00:00.0</pubDate>
			<guid>53</guid>
			<link>http://www.moleculargastronomynetwork.com/53-news/Molecular-Gastronomy-Is-It-Changing-The-Way-We-Eat-.html</link>
		</item>				
		
		<item>
			<title>10 food trends for 2012</title>
			<description>By Devra First / The Boston Globe</description>
			<pubDate>2012-01-18 00:00:00.0</pubDate>
			<guid>52</guid>
			<link>http://www.moleculargastronomynetwork.com/52-news/10-food-trends-for-2012.html</link>
		</item>				
		
		<item>
			<title>For cerebral chef, &apos;all food is science&apos;</title>
			<description>by Sarah Musgrave / The Montreal Gazette</description>
			<pubDate>2012-01-05 00:00:00.0</pubDate>
			<guid>51</guid>
			<link>http://www.moleculargastronomynetwork.com/51-news/For-cerebral-chef-all-food-is-science-.html</link>
		</item>				
		
		<item>
			<title>The last supper: El Bulli closes its doors</title>
			<description>by John Walsh / The Independant</description>
			<pubDate>2011-07-29 00:00:00.0</pubDate>
			<guid>49</guid>
			<link>http://www.moleculargastronomynetwork.com/49-news/The-last-supper-El-Bulli-closes-its-doors.html</link>
		</item>				
		
		<item>
			<title>Avon Theatre to host screening of &apos;El Bulli : Cooking In Progress&apos;</title>
			<description>by Scott Gargan / CTPost.com</description>
			<pubDate>2011-07-05 00:00:00.0</pubDate>
			<guid>48</guid>
			<link>http://www.moleculargastronomynetwork.com/48-news/Avon-Theatre-to-host-screening-of-El-Bulli-Cooking-In-Progress-.html</link>
		</item>				
		
		<item>
			<title>Irish designer creates molecular gastronomy cooking model</title>
			<description>by Relax News / The Indenpendant</description>
			<pubDate>2011-07-01 00:00:00.0</pubDate>
			<guid>47</guid>
			<link>http://www.moleculargastronomynetwork.com/47-news/Irish-designer-creates-molecular-gastronomy-cooking-model.html</link>
		</item>				
		
		<item>
			<title>India&apos;s molecular makeover</title>
			<description>by Khetsirin Pholdhampalit / The Nation on Sunday (Thailand)</description>
			<pubDate>2011-06-05 00:00:00.0</pubDate>
			<guid>46</guid>
			<link>http://www.moleculargastronomynetwork.com/46-news/India-s-molecular-makeover.html</link>
		</item>				
		
		<item>
			<title>Experimental Happy Hour : &apos;Molecular Mondays&apos; at Bar 360</title>
			<description>by Erin Peterson / The Third Coast Digest (TCD)</description>
			<pubDate>2011-06-03 00:00:00.0</pubDate>
			<guid>45</guid>
			<link>http://www.moleculargastronomynetwork.com/45-news/Experimental-Happy-Hour-Molecular-Mondays-at-Bar-360.html</link>
		</item>				
		
		<item>
			<title>El Bulli to get the Hollywood treatment</title>
			<description>by Fiona Govan / The Telegraph</description>
			<pubDate>2011-05-12 00:00:00.0</pubDate>
			<guid>44</guid>
			<link>http://www.moleculargastronomynetwork.com/44-news/El-Bulli-to-get-the-Hollywood-treatment.html</link>
		</item>				
		
		<item>
			<title>Chef Ian Kleinman&apos;s</title>
			<description>By John Broening / denverpost.com</description>
			<pubDate>2011-03-23 00:00:00.0</pubDate>
			<guid>42</guid>
			<link>http://www.moleculargastronomynetwork.com/42-news/Chef-Ian-Kleinman-s.html</link>
		</item>				
		
		<item>
			<title>Former &apos;Top Chef&apos; contestant Marcel Vigneron gets a cooking show on Syfy</title>
			<description>By Rob Owen / The SeattleTimes</description>
			<pubDate>2011-03-20 00:00:00.0</pubDate>
			<guid>39</guid>
			<link>http://www.moleculargastronomynetwork.com/39-news/Former-Top-Chef-contestant-Marcel-Vigneron-gets-a-cooking-show-on-Syfy.html</link>
		</item>				
		
		<item>
			<title>At-Home Molecular Gastronomy Gadgets, and Other High-Tech Cooking Aids</title>
			<description>By Adam Verwymeren / foxnews.com</description>
			<pubDate>2011-03-16 00:00:00.0</pubDate>
			<guid>40</guid>
			<link>http://www.moleculargastronomynetwork.com/40-news/At-Home-Molecular-Gastronomy-Gadgets-and-Other-High-Tech-Cooking-Aids.html</link>
		</item>				
		
		<item>
			<title>&apos;Modernist Cuisine&apos;: Cook from it? First, try lifting it</title>
			<description>By Michael Ruhlman / Seattle Times</description>
			<pubDate>2011-03-11 00:00:00.0</pubDate>
			<guid>41</guid>
			<link>http://www.moleculargastronomynetwork.com/41-news/-Modernist-Cuisine-Cook-from-it-First-try-lifting-it.html</link>
		</item>				
		
		<item>
			<title>Alinea, L2O earn 3 stars in Chicago Michelin Guide</title>
			<description>By: Caryn Rousseau / Associated Press</description>
			<pubDate>2010-11-16 00:00:00.0</pubDate>
			<guid>37</guid>
			<link>http://www.moleculargastronomynetwork.com/37-news/Alinea-L2O-earn-3-stars-in-Chicago-Michelin-Guide.html</link>
		</item>				
		
		<item>
			<title>When meat meets sweet</title>
			<description>By Amy Rosen / The National Post</description>
			<pubDate>2010-10-28 00:00:00.0</pubDate>
			<guid>36</guid>
			<link>http://www.moleculargastronomynetwork.com/36-news/When-meat-meets-sweet.html</link>
		</item>				
		
		<item>
			<title>Morsels of wisdom from celebrated chef</title>
			<description>By Patricia Talorico / The News Journal</description>
			<pubDate>2010-10-20 00:00:00.0</pubDate>
			<guid>34</guid>
			<link>http://www.moleculargastronomynetwork.com/34-news/Morsels-of-wisdom-from-celebrated-chef.html</link>
		</item>				
		
		<item>
			<title>Breaking the rules of wine-food pairings</title>
			<description>By Beppi Crosariol / Globe and Mail</description>
			<pubDate>2010-10-19 00:00:00.0</pubDate>
			<guid>35</guid>
			<link>http://www.moleculargastronomynetwork.com/35-news/Breaking-the-rules-of-wine-food-pairings.html</link>
		</item>				
		
		<item>
			<title>Singapore’s best new chefs</title>
			<description>By Madhur Jaffrey / Financial Times</description>
			<pubDate>2010-08-28 00:00:00.0</pubDate>
			<guid>19</guid>
			<link>http://www.moleculargastronomynetwork.com/19-news/Singapores-best-new-chefs.html</link>
		</item>				
		
		<item>
			<title>Heston Blumenthal upsets Bray drinkers by &apos;ruining&apos; last local pub</title>
			<description>By Robert Booth / The Guardian</description>
			<pubDate>2010-08-27 00:00:00.0</pubDate>
			<guid>17</guid>
			<link>http://www.moleculargastronomynetwork.com/17-news/Heston-Blumenthal-upsets-Bray-drinkers-by-ruining-last-local-pub.html</link>
		</item>				
		
		<item>
			<title>Sons and Daughters is creative and cutting-edge</title>
			<description>By Jonathan Kauffman / SF Weekly</description>
			<pubDate>2010-08-25 00:00:00.0</pubDate>
			<guid>13</guid>
			<link>http://www.moleculargastronomynetwork.com/13-news/Sons-and-Daughters-is-creative-and-cutting-edge.html</link>
		</item>				
		
		<item>
			<title>Ice cream, cones transformed into savory bites</title>
			<description>The Independant - Relaxnews</description>
			<pubDate>2010-08-25 00:00:00.0</pubDate>
			<guid>20</guid>
			<link>http://www.moleculargastronomynetwork.com/20-news/Ice-cream-cones-transformed-into-savory-bites.html</link>
		</item>				
		
		<item>
			<title>No plain vanilla here</title>
			<description>By Laura Vozzella / Baltimore Sun</description>
			<pubDate>2010-08-24 00:00:00.0</pubDate>
			<guid>15</guid>
			<link>http://www.moleculargastronomynetwork.com/15-news/No-plain-vanilla-here.html</link>
		</item>				
		
		<item>
			<title>Can Zapping Potatoes Make Them More Nutritious?</title>
			<description>By Alice Park / TIME</description>
			<pubDate>2010-08-22 00:00:00.0</pubDate>
			<guid>22</guid>
			<link>http://www.moleculargastronomynetwork.com/22-news/Can-Zapping-Potatoes-Make-Them-More-Nutritious-.html</link>
		</item>				
		
		<item>
			<title>Basque gastronomy makes US media for third time in last 20 days</title>
			<description>Wall Street Journal</description>
			<pubDate>2010-08-16 00:00:00.0</pubDate>
			<guid>18</guid>
			<link>http://www.moleculargastronomynetwork.com/18-news/Basque-gastronomy-makes-US-media-for-third-time-in-last-20-days.html</link>
		</item>				
		
		<item>
			<title>The world’s most expensive molecular gastronomy how-to book</title>
			<description>The Independent - Relaxnews</description>
			<pubDate>2010-08-11 00:00:00.0</pubDate>
			<guid>14</guid>
			<link>http://www.moleculargastronomynetwork.com/14-news/The-worlds-most-expensive-molecular-gastronomy-how-to-book.html</link>
		</item>				
		
		<item>
			<title>Heston Blumenthal fights to improve hospital food</title>
			<description>By Anita Singh / Telegraph</description>
			<pubDate>2010-05-01 00:00:00.0</pubDate>
			<guid>26</guid>
			<link>http://www.moleculargastronomynetwork.com/26-news/Heston-Blumenthal-fights-to-improve-hospital-food.html</link>
		</item>				
		
		<item>
			<title>Alinea restaurant named best in North America</title>
			<description>Associated Press</description>
			<pubDate>2010-04-27 00:00:00.0</pubDate>
			<guid>29</guid>
			<link>http://www.moleculargastronomynetwork.com/29-news/Alinea-restaurant-named-best-in-North-America.html</link>
		</item>				
		
		<item>
			<title>Is molecular gastronomy dead?</title>
			<description>By Tim Hayward / The Guardian</description>
			<pubDate>2010-03-04 00:00:00.0</pubDate>
			<guid>27</guid>
			<link>http://www.moleculargastronomynetwork.com/27-news/Is-molecular-gastronomy-dead-.html</link>
		</item>				
		
		<item>
			<title>&apos;World&apos;s best restaurant&apos; elBulli to become non-profit foundation</title>
			<description>Agence France-Presse</description>
			<pubDate>2010-02-22 00:00:00.0</pubDate>
			<guid>25</guid>
			<link>http://www.moleculargastronomynetwork.com/25-news/-World-s-best-restaurant-elBulli-to-become-non-profit-foundation.html</link>
		</item>				
		
		<item>
			<title>The End of El Bulli?</title>
			<description>By Matt Goulding / The Wall Street Journal</description>
			<pubDate>2010-01-27 00:00:00.0</pubDate>
			<guid>28</guid>
			<link>http://www.moleculargastronomynetwork.com/28-news/The-End-of-El-Bulli-.html</link>
		</item>				
		
		<item>
			<title>Changement de cap pour Ferran Adri&#xe0; (French only)</title>
			<description>Par Rosa Rivas / Courrier International</description>
			<pubDate>2010-01-27 00:00:00.0</pubDate>
			<guid>30</guid>
			<link>http://www.moleculargastronomynetwork.com/30-news/Changement-de-cap-pour-Ferran-Adria-French-only-.html</link>
		</item>				
		
		<item>
			<title>&apos;World&apos;s best restaurant&apos; El Bulli to shut for two years</title>
			<description>Agence France-Presse</description>
			<pubDate>2010-01-26 00:00:00.0</pubDate>
			<guid>23</guid>
			<link>http://www.moleculargastronomynetwork.com/23-news/-World-s-best-restaurant-El-Bulli-to-shut-for-two-years.html</link>
		</item>				
		
		<item>
			<title>Spain to open gastronomic university</title>
			<description>By Fiona Govan / The Telegraph</description>
			<pubDate>2010-01-17 00:00:00.0</pubDate>
			<guid>24</guid>
			<link>http://www.moleculargastronomynetwork.com/24-news/Spain-to-open-gastronomic-university.html</link>
		</item>				
		
	</channel>
</rss> 