Word: cassie
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Dates: during 2009-2009
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...avant-garde techniques if it understood the true nature of this relationship. Impeding that realization, however, is the movement's unwieldy name. "Molecular gastronomy sounds scary," said Harold McGee, who writes regularly on the science of cooking for The New York Times, and, along with physicist Davide Cassi, also participated in the panel. "If it were called something else, it wouldn't make you think there's something there you don't know or can't trust. But the moment you start talking about molecules, about these particles that you can't see, people begin to get concerned...
...After a suitably scholastic detour into the origins of the phrase "molecular gastronomy," (McGee maintained that the term was born at a scientific conference in the early 1990s in an attempt to make inquiries into cooking sound more impressive; physicist Cassi suggested that he coined the phrase some years later), Adrià urged the audience to, essentially, chill out. "If we keep seeing science and cooking as two Martians coming at each other with test tubes, we all lose," he argued. "We have to normalize the relationship between them." A few hours later, as Elena Arzak demonstrated sauces that change...
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