A summer later, a harvest in NZ later, few months older... well back to the keyboard. For no other reason that I have opened this box over which i had put tons of work, tons of excuses and finally far too much dust... what's in the box? Molecular gastronomy.
What's the relation, why coming from a simple love of wine to such a blurry concept of food?
Well, i believe that if on one side, chef and scientists can work together and find out about food chimical essence and reactions in cooking, then there is a concept to push with wine and food matches.
First understanding what's the taste/aromas, length in mouth, contrasts. The vocabulary in food and wine has lots of similarities, in the end we are talking about flavours, perception of the senses and emotional or sociological, textures...
Tomorrow we'll define the TASTE
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