Current issue of MIT's Technology Review has an interesting article about food technology/innovation, specifically Grant Achatz and his Chicago restaurant Alinea:
Since I'm living in the 'burbs with preschoolers, and thus don't get out much these days, it gives me some context for Top Chef Marcel's molecular gastronomy and foams and such ;-)
Article written by Corby Kummer of The Atlantic, who wrote a book on slow food...
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