Word: molecular
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...chef of elBulli, the globally celebrated restaurant about two hours outside Barcelona for which patrons can wait years to secure a reservation - 2 million requests are fielded each year for 8,000 spots. And he's here because he's been hailed as the father of "molecular gastronomy" (a term that does not appeal to him), having invented the technique of reducing foods to their essence, and then transforming the form in which they're presented - flavored foams and the like - techniques now common in high-end restaurants everywhere. Still, if Adria is accustomed to the adulation of foodies...
...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...
...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 is starting to be normal,” he said with the aid of a translator...
...culling and destruction of millions of possibly-infected fowl. By 2003, the strain had spread to much of Asia's bird population. "It remains a serious pandemic threat," says Bridges. "It has a 100% mortality rate among poultry, but so far we are not seeing the type of molecular changes required to jump to humans...
...diabetic subjects who have neither factor.” The study’s findings, while at an early stage, await to be confirmed by even more research. “We need to see if the data can be generalized. If we can see the mechanisms at the molecular level, we’ll be able to identify people at high risk in order to be very aggressive in prevention of coronary disease,” Doria said. For recent research, faculty profiles, and a look at the issues facing Harvard scientists, check out The Crimson's science page...