« A question for food industry journalists - does grammar count? | Main | David Chang's Duck Rock »

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c387d53ef0154323c99e1970c

Listed below are links to weblogs that reference Update on Update on Nathan Myrhvold and his problems:

Comments

Frolic (aka Todd Price)

Accidentally left this comment on an old post you have linked above. Meant to put it here.

----------


I haven't seen the book, never eaten an all-out molecular meal (but I do use Microsoft webmail--piece of shit), so my qualifications in this matter are minimal.

From all I've read, much of this molecular cooking sounds like the "Futurist Cookbook." Perhaps modern is apt, but the proponents don't realize how incredible passé it all is.

I'm sure you've seen the talk on eGullet and elsewhere that says the art of cooking (a debatable concept) was stuck in a classical phase and is just now entering modernism, as if these aesthetic movements are part of an evolutionary process divorced from historic context. What bunk.

--Todd Price

Cheap jerseys

A year ago, Detroit coach Jim Schwartz would show up for his Monday news conferences, and more often than not, he'd face questions about the previous day's defeat.Now, Schwartz is being asked for his philosophy on end zone celebrations and defending himself against the idea that his Lions -- for so long an NFL laughingstock -- tried to run up the score.

The comments to this entry are closed.

My Photo

Be my imaginary friend

  • Gurgling Cod's Facebook profile

Categories