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Italian Government Bans Molecular Gastronomy Ingredients

Last week, Italy's Ministry of Health announced new legislature that bans the kitchen use of several of the ingredients most commonly associated with molecular gastronomy. One part of the law prohibits the "storage and use of any gaseous substance", another the use of processed chemical additives. Under the new law, chefs will no longer be able to cook with the the liquid nitrogen that is essential to many of Ferran Adria & co.'s creations, as well as the chemical combinations, known as "powders" that are also commonly used in the cuisine. The world's most popular brand of powders, "Texturas," is actually designed by Adria himself.

In reporting the news, Italian food blog Caput Mundi Cibus notes that although molecular gastronomy isn't mentioned by name in the new legislature, in the past, the Italian food community has notoriously looked down upon the highly scientific form of cuisine. Chemical additives will, however, still be allowed in processed foods — just not the ones prepared in restaurant kitchens.

Curiously, the new legislation is only in effect for less than a year — from now until December 31, 2010. Video of the official announcement is up on YouTube, but only in Italian without English subtitles.
·Italian Government Legislates Against "Molecular Cuisine" [Caput Mundi Cibus]

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