Eugene Lee
I had completely no knowledge on what Molecular Gastronomy is about before our group dwelled upon this topic. After researching and finding more about Molecular Gastronomy, it had broadened my perspective on how food can turn out to look like through the use of science.
AND I REALLY WANNA TRY THE HOT MAPLE ICE CREAM!
I had completely no knowledge on what Molecular Gastronomy is about before our group dwelled upon this topic. After researching and finding more about Molecular Gastronomy, it had broadened my perspective on how food can turn out to look like through the use of science.
AND I REALLY WANNA TRY THE HOT MAPLE ICE CREAM!
Fionella Foo
Before I began on this project, Molecular Gastronomy has always been very foreign to me; I've always equated it to the amalgamation of food and science and it's a gastronomical affair only for the rich. However, I realised that it is so easy to do this at home! It's definitely going to be a kick-starter in the food world. I am thrilled to see what is going to come with the presence of molecular gastronomy. :)
Foamy chicken rice, damnnnnnnn.....
Before I began on this project, Molecular Gastronomy has always been very foreign to me; I've always equated it to the amalgamation of food and science and it's a gastronomical affair only for the rich. However, I realised that it is so easy to do this at home! It's definitely going to be a kick-starter in the food world. I am thrilled to see what is going to come with the presence of molecular gastronomy. :)
Foamy chicken rice, damnnnnnnn.....
Hafiz Kasman
Molecular Gastronomy was something so strange to me at first, and still is. But if there ever was a perfect example of the fusion between art and science, this is it! Looking back, there's also no other projects that I've embarked on that has made me so consistently hungry.
Restricted to fine dining, unfortunately I find Molecular Gastronomy rather unnecessarily elitist despite the availability of "DIY" cooking. I would love to try the fine dine and wine of this particular cuisine, but well, if only I had the money... .
Molecular Gastronomy was something so strange to me at first, and still is. But if there ever was a perfect example of the fusion between art and science, this is it! Looking back, there's also no other projects that I've embarked on that has made me so consistently hungry.
Restricted to fine dining, unfortunately I find Molecular Gastronomy rather unnecessarily elitist despite the availability of "DIY" cooking. I would love to try the fine dine and wine of this particular cuisine, but well, if only I had the money... .