SOME of the world’s greatest restaurants rely on molecular gastronomy. But amid plaudits for the likes of Ferran Adrià , traditionalists have sometimes expressed dismay over an emphasis on exotic ingredients and arcane kitchen technologies, rather than high-quality produce cooked simply and well. Now the pace of destruction of marine life is presenting such super-chefs with a new challenge: how to turn local ingredients of the future, notably algae and jellyfish (see “It’s time to dine on slime), into tasty treats.
To continue reading, today with our introductory offers
Advertisement
More from New ¾«¶«´«Ã½
Explore the latest news, articles and features
Health
Your body clock has seasonal rhythms and it matters for vaccines
News
Environment
The ‘doomsday’ glacier’s giant ice shelf is about to break away
News
Space
The hidden pockets of the universe where the future can cause the past
Comment
Life
Himalayan wolf-dog hybrids emerge as a threat to wolves and people
News
Popular articles
Trending New ¾«¶«´«Ã½ articles
1
Why autism pioneer Uta Frith wants to dismantle the spectrum
2
A new tectonic plate boundary could be forming in southern Africa
3
Asteroid set to fly very close to Earth
4
The ‘doomsday’ glacier’s giant ice shelf is about to break away
5
Huge study of ancient British DNA reveals only minor Roman influence
6
Where did the laws of physics come from? I think I've found the answer
7
Can cloud seeding save us from water bankruptcy?
8
Himalayan wolf-dog hybrids emerge as a threat to wolves and people
9
PCOS has been officially renamed PMOS, and it’s a momentous move
10
The hidden pockets of the universe where the future can cause the past
