ITALY — Italy has turned against some of its own chefs and banned some methods of molecular gastronomy, according to a recent report in the UK Guardian.
And, that’s not the biggest news. “What is slightly more surprising is how little attention this announcement has attracted around the world,” writes Tim Hayward. “A cynical soul might conclude, while molecular gastronomy used to be a hot-button issue for global nosh-botherers, suddenly nobody gives a tu’ppeny toss.”
Hayward writes that molecular gastronomy has been slowly abandoned by once loyal practitioners who encouraged others to view cooking as a delicious science experiment, but he still credits the technique for making cooks more conscientious in the kitchen.
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