News

Friday, July 18, 2014

Science meets Southern at Wylie Dufresne's modernist eatery

By Elizabeth Saab/FoxNews.com
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Tuesday, July 1, 2014

Restaurant Report: Masala Library in Mumbai

By Sarah Khan/The New York Times
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Monday, June 23, 2014

Ferran Adria: The chef without a restaurant has big ideas

By Peter Bale and Juan Andres Munoz/CNN Travel
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Wednesday, June 11, 2014

Wylie Dufresne’s Unwavering Vision Turned wd~50 Into a Vital New York Restaurant

By Alan Sytsma/Grub Street
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Wednesday, June 4, 2014

Chemical cuisine poised to shake up food chain

By Helen Thomson/New Scientist
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Wednesday, June 4, 2014

Un centre de gastronomie moléculaire à Paris

LeFigaro.fr
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Sunday, May 25, 2014

3D printer can print 'fruit'

By Michelle Starr/CNET
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Monday, May 12, 2014

Ferran Adrià to host exclusive dinners around the world

From RelaxNews
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Friday, May 9, 2014

Kitchen science: What 'molecular cuisine' has taught us

By Michelle Warwicker/BBC Food
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Friday, May 9, 2014

Kitchen Explosions

By Shonali Muthalaly/The Hindu
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Wednesday, May 7, 2014

Johnson & Wales celebrates 100 years of classical cooking with a modernist dinner

By Kristen Browning-Blas/The Denver Post
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Tuesday, May 6, 2014

Anova Precision Cooker turns ordinary pots into sous-vide cookers

By David Szondy/Gizmag
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Wednesday, April 23, 2014

Modernist chef John Placko introduces Thistletown students to the science of food

By Cynthia Reason/Etobicoke Guardian/InsideToronto.com
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Thursday, March 20, 2014

CATALOGING CREATIVITY: FERRAN ADRIÀ SHOWCASES 7 YEARS OF CULINARY ART AND SCIENCE

By Hugh Hart/Co.CREATE
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Thursday, March 20, 2014

Is this fusion cuisine of the future? New fork features scent strips to trick the mind into tasting unique combinations of flavors

By Misty White Sidell/DailyMail Online
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Wednesday, March 19, 2014

Friendship And Food Beyond Borders: An Evening With Moto And Mugaritz

By Lisa White/Chicagoist
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Tuesday, March 18, 2014

‘elBulli 2005-2011': Chef Ferran Adrià on his revolutionary restaurant’s final years

By Laura Brehaut/Canada.com
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Monday, March 17, 2014

Techno-Gastronomy in the Big Apple

By Rozanne Gold/Huffington Post
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Tuesday, March 11, 2014

Gels, foams, spheres: Modernism comes to Portland

By Nigel Duara/Yahoo! News
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Sunday, March 9, 2014

In Vancouver, elBulli chef Ferran Adrià inspires a new study of food

By Michelle Da Silva/Straight.com
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Friday, March 7, 2014

Ferran Adrià, father of ‘molecular gastronomy’, in Toronto

By Richard Ouzounian/TheStar.com
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Monday, March 3, 2014

Culinary Magician: Juliano’s Alchemy Takes Desserts to Ethereal Heights

By Douglas P. Clement - Passport Magazine
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Tuesday, February 11, 2014

Ferran Adria’s innovation on display at the Museum of Science

By Denise Drower Swidey - Boston Globe Correspondent
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Monday, February 10, 2014

What Was the Unusual Starting Point for Lela Rose’s Fall 2014 Collection? Molecular Gastronomy

By Kelsey Glein - InStyle
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Thursday, November 14, 2013

World of Wonders Science Museum hosts “Edible Science” event

Ian Jonsson/News-Sentinel
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Wednesday, October 16, 2013

Soda, chemicals become 'caviar' before Hellgate High culinary students' eyes

By Betsy Cohen / The Missoulian
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Tuesday, October 1, 2013

Tulsa State Fair Vendor Using Science To Make Nitro Ice Cream

By Rick Wells / News On 6
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Tuesday, October 1, 2013

Now You Can Go To Harvard And Learn Cooking Science From Top Chefs

By April Fulton / NPR: National Public Radio / The Salt
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Wednesday, July 17, 2013

A molecular gastronomy test kitchen

By Paige Parker / Oregon Quarterly
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Friday, July 5, 2013

Learn the secrets of molecular gastronomy with Ferran Adria

By Now.Here.This / TimeOut
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Friday, July 5, 2013

Weekend Confidential: Wylie Dufresne

By Alexandra Wolfe / The Wall Street Journal
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Tuesday, July 2, 2013

Molecular gastronomy on your plate

By Anjana Vaswani / The Times of India
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Monday, July 1, 2013

Taking the molecular gastronomy route

By Saadia S Dhailey / DNA India
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Monday, July 1, 2013

From Molecular Gastronomy to a Starbucks Near You: Cold Foam

By Julie Jargon / The Wall Street Journal
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Tuesday, June 18, 2013

The Magic That Molecular Gastronomists Don't Discuss

By Susan Lutz / The Huffpost Taste Canada
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Wednesday, June 5, 2013

Synthetic Food: Better Cooking Through Chemistry

By Steven Ashley / PBS NovaNext
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Thursday, May 30, 2013

Basque place–in Taguig–offers taste of molecular gastronomy

By Margaux Salcedo / Philippine Daily Inquirer
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Tuesday, May 21, 2013

Israel’s New Culinary Chemists

By Dana Kessler / Tablet Magazine
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Friday, April 26, 2013

Millennium Hotel: “Introducing molecular gastronomy!” Minneapolis: “We’ve met”

By Mark Reilly / Minneapolis St. Paul Business Journal
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Thursday, April 11, 2013

Bringing molecular gastronomy into the home

By Lauren Chattman / Long Island Newsday
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Monday, February 4, 2013

'Molecular Mixology' on fire

By Nick Solares / AMNewYork
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Friday, November 9, 2012

What’s cooking in high-tech kitchens


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Thursday, November 1, 2012

Top 10 molecular gastronomy restaurants in the U.S

according to FoxNews.com
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Thursday, September 27, 2012

Molecular gastronomy lectures

Leaders of molecular gastronomy to give free talks at Harvard
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Friday, July 20, 2012

Former ElBulli chef to open a floating restaurant in Singapore

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's Marina Bay.
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Tuesday, July 17, 2012

From the lab to your plate

By Tara Francis - Cosmos Online
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Friday, July 13, 2012

World chefs: Paco Roncero's take on molecular gastronomy

By Cathy Yang, Posted at 06/20/2012
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Monday, April 30, 2012

The Real Cookbook

The first and only Cookbook you can actually read, cook and eat.
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Thursday, April 26, 2012

A FAT DUCK AT THE “JUBILÉ“

By REBECCA ENGLISH, Daily Mail
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Thursday, March 22, 2012

Food trends move into the comfort zone

By Michelle da Silva, March 22, 2012
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Monday, February 20, 2012

A Geek’s Guide to Valentine’s Day

by LIAN AMARIS
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Thursday, February 2, 2012

Molecular Gastronomy: Is It Changing The Way We Eat?

by Sharon Tharp, Mio-ology
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Wednesday, January 18, 2012

10 food trends for 2012

By Devra First / The Boston Globe
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Thursday, January 5, 2012

For cerebral chef, 'all food is science'

by Sarah Musgrave / The Montreal Gazette
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Friday, July 29, 2011

The last supper: El Bulli closes its doors

by John Walsh / The Independant
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Tuesday, July 5, 2011

Avon Theatre to host screening of 'El Bulli : Cooking In Progress'

by Scott Gargan / CTPost.com
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Friday, July 1, 2011

Irish designer creates molecular gastronomy cooking model

by Relax News / The Indenpendant
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Sunday, June 5, 2011

India's molecular makeover

by Khetsirin Pholdhampalit / The Nation on Sunday (Thailand)
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Friday, June 3, 2011

Experimental Happy Hour : 'Molecular Mondays' at Bar 360

by Erin Peterson / The Third Coast Digest (TCD)
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Thursday, May 12, 2011

El Bulli to get the Hollywood treatment

by Fiona Govan / The Telegraph
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Wednesday, March 23, 2011

Chef Ian Kleinman's

By John Broening / denverpost.com
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Sunday, March 20, 2011

Former 'Top Chef' contestant Marcel Vigneron gets a cooking show on Syfy

By Rob Owen / The SeattleTimes
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Wednesday, March 16, 2011

At-Home Molecular Gastronomy Gadgets, and Other High-Tech Cooking Aids

By Adam Verwymeren / foxnews.com
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Friday, March 11, 2011

'Modernist Cuisine': Cook from it? First, try lifting it

By Michael Ruhlman / Seattle Times
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Tuesday, November 16, 2010

Alinea, L2O earn 3 stars in Chicago Michelin Guide

By: Caryn Rousseau / Associated Press
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Thursday, October 28, 2010

When meat meets sweet

By Amy Rosen / The National Post
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Wednesday, October 20, 2010

Morsels of wisdom from celebrated chef

By Patricia Talorico / The News Journal
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Tuesday, October 19, 2010

Breaking the rules of wine-food pairings

By Beppi Crosariol / Globe and Mail
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Saturday, August 28, 2010

Singapore’s best new chefs

By Madhur Jaffrey / Financial Times
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Friday, August 27, 2010

Heston Blumenthal upsets Bray drinkers by 'ruining' last local pub

By Robert Booth / The Guardian
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Wednesday, August 25, 2010

Sons and Daughters is creative and cutting-edge

By Jonathan Kauffman / SF Weekly
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Wednesday, August 25, 2010

Ice cream, cones transformed into savory bites

The Independant - Relaxnews
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Tuesday, August 24, 2010

No plain vanilla here

By Laura Vozzella / Baltimore Sun
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Sunday, August 22, 2010

Can Zapping Potatoes Make Them More Nutritious?

By Alice Park / TIME
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Monday, August 16, 2010

Basque gastronomy makes US media for third time in last 20 days

Wall Street Journal
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Wednesday, August 11, 2010

The world’s most expensive molecular gastronomy how-to book

The Independent - Relaxnews
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Saturday, May 1, 2010

Heston Blumenthal fights to improve hospital food

By Anita Singh / Telegraph
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Tuesday, April 27, 2010

Alinea restaurant named best in North America

Associated Press
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Thursday, March 4, 2010

Is molecular gastronomy dead?

By Tim Hayward / The Guardian
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Monday, February 22, 2010

'World's best restaurant' elBulli to become non-profit foundation

Agence France-Presse
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Wednesday, January 27, 2010

The End of El Bulli?

By Matt Goulding / The Wall Street Journal
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Wednesday, January 27, 2010

Changement de cap pour Ferran Adrià (French only)

Par Rosa Rivas / Courrier International
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Tuesday, January 26, 2010

'World's best restaurant' El Bulli to shut for two years

Agence France-Presse
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Sunday, January 17, 2010

Spain to open gastronomic university

By Fiona Govan / The Telegraph
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