Leslie Pave
Jun 4th, 2008
Jun 4th, 2008
Debate This: Can Molecular Gastronomy Be Green?
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?
I have to admit I’ve never paid much attention to this “sector” of the food industry, but putting it in the context of the environment makes it interesting to me. I certainly wouldn’t consider using harmful chemicals in my kitchen, let alone in my food, and I really can’t see the need to use them in a restaurant.
I am somewhat intrigued by molecular food in the way a 6-yr old is intrigued by pop rocks. I have never eaten food prepared in this science-enhanced way. It sounds fun, like caviar on steroids, but seems really faddish to me. From a nutritional standpoint, I haven’t read anything about how the additions of different gases,etc, affect the food. Personally, I probably wouldn’t use them in my own kitchen, but wouldn’t be afraid of having a meal or two with them.
well…well…well!!! that was such a BIG thing on the newspapers last couples of weeks here!! In BCN, I mean!!
Have to admit I didn’t follow the discussion too much (as food is not really my thing
but I knew Santi Santamaria was finally alone in his possition. None else Chef support him!! I think he’s not really very “loved” righ now…
Anyway!! I don’t really have an opinion about it…it’s bad, good..? well!! i’m agree with him…that they should say what they are using so anyone have a problem with that can decide ig go..or don’t!
mmm! me explico?
un besooo desde Barcelona!!
(love your web!)
Well, that helps fit it all together a bit more. I agree C and V, as a foodie, molecular gastronomy fascinates me, and I would certainly explore it, but it likely won’t keep my attention. As someone more pleased with the purity of food from farm to plate, i can’t see this fitting in to my repertoire. Conversely, I can’t help feel pleased for the notoriety Spain is getting for leading the way on a culinary movement. Ana, it sounds like Chef Santamaria went too far with his protests. Maybe it would have been better for him to chose action over words.
Oh, and Virginia, if you ever come across how molecular gastronomy may or may not break down nutritional value of food, please let me know. I love the pop rocks analogy.