Word: calcic
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Dates: during 2000-2009
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...Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques—often referred to as molecular gastronomy or molecular cooking—has formed a basis for the cuisine Adrià serves at elBulli. “In Spain, in high-end cuisine, this...
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