The anti-garlic press faction: Andre Bourdain, Marcella Hazan, my boyfriend, et. al.
The garlic-press-permissible faction: Julia Child, Jeffery Steingarten, my mother, et. al.
What do you guys think? I used to think the 'press makes it bitter' theory was pseudoscience. But then I read Harold McGee's 'On Food and Cooking" wherein he explains that garlic's flavor results from the mixing of the contents of different kinds of cells when it's cut or crushed--unlike, say, ginger which has ginger flavored juice in all its cells. McGee doesn't weigh in on the garlic press issue one way or the other, but it stands to reason that crushing garlic through a press might affect the taste.