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Heston Blumenthal

Every Dish Has A Mole To It

The one act we’ve been following ever since we established sense of civilisation is that of cooking. Food is not only essential for survival but goes much beyond it, a legal sin to indulge in. And how it has developed over decades and centuries can be passionately narrated by any chef with keen interest. But what has kept the diners and the chefs busy lately is a new era of culinary science: Molecular Gastronomy. Born