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Meanwhile in China

Ferran's brother Albert Adria recently did some exhibitions of the myriad El Bulli techniques in China, and the Chinese are ready to embrace the Adria movement, on account of the secrecy. Quoth one onelooker: "I am very interested in molecular gastronomy. I think this is a high standard in Western food -- very fresh and secret ... Maybe Chinese chefs will want to learn something from this." [AFP]

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