Deglazed

Would you say that you are against the use of any chemicals to produce your food? If so, would you swear off the avant garde culinary movement of molecular gastronomy? This debate is in full effect in Spain, as reported by Victoria Burnett in the New York Times, June 1, 2008. Chef Santi Santamaria stands firm that molecular gastronomy does harm to the reputation and purity of the local and natural Mediterranean cuisine. Ferran Adria, who continues to use such natural ingredients, has incorporated techniques requiring the use of “harmless” chemicals such as methyl cellulose and liquid nitrogen. Can we follow our hearts on a natural food system and give space for some experimenting? I think so, but I am torn. Thoughts?