REVIEW: «MOLECULAR GASTRONOMY» BOOK

IF YOU WANT TO SPEND YOUR TIME READING/LISTENING TO A BOOK FILLED WITH THE STUFF OF “DID YOU KNOW?” PAGES ON SOCIAL MEDIA, AND A MEDIOCRE ONE AT THAT, THEN GO AHEAD.

YOU’LL SPEND LONG TIME LISTENING TO REPEATING LONG TITLES OF UNIVERSITIES AND RESEARCH INSTITUTES (MOSTLY FRENCH). ALSO CELSIUS DEGREES ARE HERE CALLED CENTIGRATE, THE OLD-FASHIONED WAY. EVERY OH-SO FREQUENT MENTION OF THEM IS FOLLOWED BY A FARENHEIT ANALOGY.

IF NO, THEN GO AHEAD AND WATCH The Hundred-Foot Journey (2014).
IT IS ENOUGH TO INTRODUCE THE IDEA AND MAKE YOU VERY CURIOUS, TO WONDER OVER WHAT ALL THOSE DEVICES ARE AND WHAT PURPOSE THEY SERVE THE MODERN TYPE MAGICIAN.

THE AUTHOR (APPERANTLY AN EXPERT IN HIS FIELD) ARRIVED AT WHAT FEELS LIKE A CHIMERA,
A GROSS HYBRID BETWEEN THE TWO PRINCIPLE TYPES OF MATERIAL DELIVERY; SNAPS OF INFO A-LA “DID YOU KNOW?” USEFUL BITS OF APPLICABLE INFORMATION, EASY TO DIGEST, REMEMBER AND SAVE FOR LATER, AND THOUROUGH CHAPTERS DEALING AND SOLVING COMPLEX DILEMMAS ON A SUBJECT OR ANOTHER.

  • AVOCADOS – THE AUTHOR DOESN’T KNOW THAT AVOCADOS KEEP FROM OXYDATING WHEN STORED IN A BOWL OF WATER.
  • AUTHOR DOES NOT SHARE WITH YOU A BETTER WAY OF ADDING SUGAR TO COFFEE –
    SUGAR SOLUTIONED IN WATER. BROWN SUGAR IS OF COURSE BETTER.
  • SOMEBODY TELL GORDON RAMSEY THAT HIS ADVICE TO SALT TO THE MEAT AT THE END OF COOKING IS OUT-DATED. ACCORDING TO THE AUTHOR IT DOES NOT MATTER.

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