These home-spun versions of molecular gastronomy – where food is deconstructed and then put back together — adds "a creative fun play to cooking that people don't get to do in their regular day," Julier thinks. And it brings us closer to our food. "Americans now feel a disconnect with their food. This gives us some control of foods' shape and form."
He may not be a household name but Harold McGee is a hero to many chefs. His book 'On Food and Cooking' was first published thirty years ago and was revolutionary because it was the first book to explain the science of cooking. But he didn't begin by pursuing a career in food, as Newshour found out
https://soundcloud.com/bbc-world-service/the-godfather-of-molecular-gastronomy
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