Is Molecular Gastronomy Killing Its Fans?

Minneapolis chef and 2009 Beard Award nominee Stewart Woodman opens up a can of worms on his blog as he strings together interesting if poorly documented molecular gastronomy–related health concerns:

The temporary closing of Heston Blumenthal’s (pictured above) Fat Duck due to a food poisoning scare;

The charge by Chef Santi Santamaria that “recipes made popular by Ferran Adria and his court of followers are putting people at risk”;

And (this last observation shows up in the comments section, added by food writer Dara Moskowitz Grumdahl) Grant Achatz’s bout with mouth cancer.

Pouring gasoline on the fire, Woodman then observes:

“For the conspiracy theorists out there, if it’s worth anything, Ferran Adrià, and Heston Blumenthal are regularly crowned the best chefs in the world by the British publication Restaurant Magazine, sponsored by Nestlé (San Pellegrino), the world’s largest food processing company.”

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