Cooking

Strictly speaking, then, there’s very little you could say is purely ‘natural’ out there no matter where you look. So it’s not about whether or not you want to eat food taken straight from the bosom of mother nature, it’s about in what way and to what extent you want to modify and control the food you eat. Organic vs processed is such a gross oversimplification, and means very different things from one type of food to the next.

He currently publishes a series of essays in French, and hosts free monthly seminars on molecular gastronomy at the INRA in France. He gives free and public seminars on molecular gastronomy every month, and annually gives a public and free course on molecular gastronomy. Hervé This also authors a website and a pair of blogs on the subject in French, and publishes monthly collaborations with French chef Pierre Gagnaire on …