• Posted by Califia Suntree on March 11th, 2011, 1:35 PM

    I’ve never had much interest in molecular gastronomy or its practitioners. Granted, I had some sort of buttermilk foam in San Sebastian that was tasty on a short rib—but that’s about as far as I was willing to go. The pleasure of food, I have always maintained, is not intellectual. These mad-scientist chefs seem to be trying to make something brainy that shouldn’t be. Fortunately for me and my high-horse, I can’t afford a 90-course meal at WD-50 anyway.

    But, this interview with Alinea’s Grant Achatz on Fresh Air pretty much totally changed my view on the subject. His discussion of aroma and emotion, his experiments with comforting flavors in uncomfortable-making presentations, and his genuine pleasure in playing with food were surprising, informative and, to me, perspective-altering. Unfortunately, now I want to eat at Alinea, whose 23-course menu will set you back $195.

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