Word: molecular
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...completely refused to be modern in any terms that the art world cared about or could stomach. Long after it was no longer fashionable or even permissible to practice a flinty, granular realism, Wyeth went on making pictures with the kind of brushwork that specified the world in almost molecular detail. That his technical capabilities were so apparent only made it more annoying to some critics that he wouldn't turn his back on them. Virtuosity of that kind was something that we almost wanted to get off the table, an embarrassing reminder of pleasures that painting had to shed...
...trend probably started in 2006, when molecular gastronomist Heston Blumenthal began dazzling deep-pocketed diners at the U.K.'s Fat Duck with bacon-and-egg ice cream. (That same year, when two contestants whipped up bacon ice cream on Bravo's Top Chef, Tom Colicchio turned to his fellow judges and wondered how long until Ben & Jerry's came out with one.) But the real mass-market shift started two summers ago, when Vosges Haut-Chocolat put out the $7.50 Mo's Bacon Bar. "I was a vegetarian at the time," says owner Katrina Markoff, who trained at Le Cordon...
...images that are made according to involuntary stimuli such as brain waves and blood pressure. The camera will also be circulating within our bodies and stationed in our homes, acting proactively to warn us of and possibly attempt to correct any problems (disease, fire, an accident), even on the molecular level...
...scheduling, many athletes in the sciences resort to taking summer classes to free up time during the school year. Miller has utilized this strategy to lighten his engineering course load during season; senior hockey forward and co-captain Kirsten Kester has as well, to make space for her Molecular and Cellular Biology requirement of Organic Chemistry...
...scientists at the table with questions about the qualities of certain foods. Why, he asked, did red beets emulsify so much more easily than anything else he's used in the kitchen. None of the scientists had an answer but someone suggested putting the root crop through a molecular spectroscope to break down its chemical composition. By then, Adria was engaging other people at the table. Are there any schools that actually do what he is trying his kitchen, he wondered, offering haute cuisine new ways to manipulate food through what is known of physics, chemistry and technology? Nothing quite...