On Chicken With Ball Bearings: How To Cook Like A Futurist

This is fantastic. I was also a bit surprised that Myhrvold chose the Impressionists as his paragons of modernism. Maybe he chose them-- instead of focusing on something considered more difficult today like the Futurists, Dadaists, or Cubo-Futurists-- because Impressionists are such crowd pleasers today, and so his hope is that modernist cuisine will, eventually, gain the same kind of wide acceptance Monet et al has? But, whatever. Make this a series, please!

Posted on September 18, 2012 at 11:56 am 0

On How To Make 17th-Century Delights: Whipp’d Syllabub

This is relevant to my interests. But, please don't go resurrecting that old ancient Greek recipe for puppies...

Posted on July 12, 2012 at 10:07 pm 1