Molecular gastronomy and an experimental martini

Wednesday, October 29, 2008

There is science and there is cooking. Then there is the area where the two intersect. New York Times writer Julia Moskin joins The Takeaway to talk about the culinary and scientific as heavy machinery, geometry and electrical engineering enter the kitchen.


Julia Moskin


Melissa Locker

Comments [1]

Christopher Allen


I'll stick with regular ice...dry ice is for theatre and shipping fish.

Oct. 29 2008 04:49 PM

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