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Alton Brown Still Has Issues With Molecular Gastronomy

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Food nerd Alton Brown is quickly making his way into Andy Rooney territory with his beef against molecular gastronomy. In what appears to be a response to Grant Achatz's tweet of "Alton....really?", yesterday Alton Brown hit up his blog to clarify further:

Although there is indeed value in learning the ways of the white powders (xanthan gum makes it in to most of my dressings), so much emphasis has been put into and on it in the last few years that many young cooks are attempting to jump over the basics and go straight to methylcellulose, sodium alginate, various polysaccharides, gums, and even transglutaminase, which can make some very interesting sausage when properly applied. But ask them to sauté a mushroom or bake a meringue and many turn up their noses or simply lose interest.

He also takes issue with the idea that molecular gastronomy is more science-y than regular food, since "all food is molecular." Which is, in fact, the reason many chefs argue against using the term.

It's not all negative: Brown does credit molecular gastronomy with allowing "several of these craftsmen and artists to express themselves in new and flat out amazing ways." But, in the end, he says "I just want my food to taste, smell, and feel like food."

Kids today.

· Upon the Matter of Molecular Gastronomy [Alton Brown]
· All Alton Brown Coverage on Eater [-E-]
· All Molecular Gastronomy Coverage on Eater [-E-]

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