The Delicious Taste Of Science?
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The Delicious Taste Of Science?

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Start with the caviar and hazelnut foam. Next, try the bacon-stuffed tangerine segment appetizer, and follow with a palate-cleansing sorbet of kiwi and heirloom tomato purée. You’d be a fool to miss the rock lobster meatloaf, which is served atop an oasis of fig and cucumber gelée. Finish with a candied beet root custard and a tassé of chipotle-scented espresso. Bon Appétit!
Haute cuisine fans will descend on Isabel Bader Theatre (93 Charles Street West) this Tuesday, April 29 at 7:00 p.m. to meet Hervé This, the renowned chemist who is credited with coining the term molecular gastronomy and discovering the perfect temperature for cooking an egg (around 65°C). This will be signing copies of his book, Kitchen Mysteries, and giving a lecture on meat glue, liquid nitrogen baths, and other innovations in food science.
Will it be a packed house? Maybe not. True foodies will tell you that molecular gastronomy is, like, so four years ago. Last fall, Toronto Life‘s ex-food editor Chris Nuttall-Smith told Hungry in Hogtown:

[I’m] tired of molecular gastronomy. I find it so tedious, and wankerish and precious. Enough, fuck. And how is it “cutting edge” when chefs use transglutaminase to glue pieces of meat together? Weren’t they doing that at Tyson Foods in 1986? Really. Can I just get something that tastes good and was made with a bit of integrity instead?

Hear hear. Though you can still sate yourself with savoury foams and froths at upscale restolounges like Senses and Lobby, molecular gastronomy is on the outs in Toronto. On the other hand, there is something inherently intriguing and humble about a perfectly cooked egg ala Hervé This. Go ahead, indulge.
Tickets are $35 and can be purchased at 1-800-268-6018.
Photo of Alinea‘s roasted duck by Andrew Huff. Hat tip to TasteTO.

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