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avant-garde cuisine

Judicial Review #4: What Is This Thing Called Food?

What is a Judicial Review? It is a fresh approach to creating a conversational, critical space about the arts and culture. This is our fourth session, this time deliberating on the relationship between science and food. It could be foam or gel, popcorn cloud or liquid ham, in the hands of the chefs of avant-garde […]

By: Sally Levitt Steinberg Filed Under: Featured, Food, Judicial Review Tagged: avant-garde cuisine, Blue Hill at Stone Barns, Carme Ruscalleda, Clink, Corky White, Dan Barber, Emily Manetta, Ferran Adria, Food Muse, Fromagical, Gus Rancatore, Harvard School of Science and Engineering, Jody Adams, Jose Andre, Joseph Margate, Mary Vaughn, Molecular Gastronomy, Rebecca Hoffman, Rialto, Science and Cooking: From Haute Cuisine to the Science of Soft Matter, Toscanini's

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