Forget molecular gastronomy and the haute cuisine style which has turned the world's most famous chefs into wild scientists. A new style of cooking is heating up as home chefs and the pros looked to the distant past for inspiration.
Avant-garde cooking is having a very good year. The cooking style was recently canonized in Nathan Myhrvold's lavishly photographed, six-volume tome Modernist Cuisine: The Art and Science of Cooking. High priests of haute cooking, Ferran Adrià and Wylie Dufresne, best known for bringing laboratory techniques to the plate, traded in their whites for tweed and stepped into the classroom at Harvard. And on the Syfy channel, Top Chef alum Marcel Vigneron puts molecular gastronomy on display in Marcel's Quantum Kitchen.
Related story on The Daily Beast: Summer's Hottest New Restaurants
But there's another movement afoot in lay cooking circles, one that's looking backward rather than forward. Home cooks are finding inspiration in the past,...
Avant-garde cooking is having a very good year. The cooking style was recently canonized in Nathan Myhrvold's lavishly photographed, six-volume tome Modernist Cuisine: The Art and Science of Cooking. High priests of haute cooking, Ferran Adrià and Wylie Dufresne, best known for bringing laboratory techniques to the plate, traded in their whites for tweed and stepped into the classroom at Harvard. And on the Syfy channel, Top Chef alum Marcel Vigneron puts molecular gastronomy on display in Marcel's Quantum Kitchen.
Related story on The Daily Beast: Summer's Hottest New Restaurants
But there's another movement afoot in lay cooking circles, one that's looking backward rather than forward. Home cooks are finding inspiration in the past,...
- 6/3/2011
- by Claire Saffitz
- The Daily Beast
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