hat
Kizin nan molekilè ki te gen yon battage reyèl pou plizyè ane. Juan Amador ak Ferran Adrià yo se non yo ki te fòme preparasyon sa a inovatè ak nouvo lekòl nan pèsepsyon. Kwit manje fè ak Calazoon, gluconate laktat kalsyòm ak aditif tankou aljin nan pwosesis fizikchemikal. Kounye a, Swis Martin Suter a dekri nan roman li tèm sa a ak sansasyon yo gou afrodizyak ant erotik ak sensuality. Si yon moun ka toujou pale de kwit manje pwouve oswa nan atizay modèn se kesyon an. Li klè ke pèsepsyon nan manje espesyal ak eksperyans la pandan repa a byen klè nan premye plan an ak ki kontinye ap konsantre.
eng
The molecular kitchen has been experiencing a real hype for several years. Juan Amador and Ferran Adrià are names that have shaped this innovative preparation and new school of perception. Cooking is done with Calazoon, calcium lactate gluconate and additives such as alginates in physicochemical processes. Currently, the Swiss Martin Suter describes in his novel this theme and the aphrodisiac taste sensations between eroticism and sensuality. Whether one can still speak of proven cooking or of modern art is the question. It is clear that the perception of special food and the experience during the meal are clearly in the foreground and that continues to be focused.