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Food Flavors
Imagine an orb shaped dish brimming with fluorescent orange foam is placed in front of you.
As you place the spoon on your tongue, the foam vanishes leaving behind nothing more than the
essence of fresh, sweet carrots lingering in the back of your throat.
A single peeled grape, still attached to its stem, is dipped in creamy peanut butter and then
wrapped in a gossamer sheath of brioche. In a play on a childhood classic, it elicits at once the comfort
of familiarity and the shock of the completely unexpected.
This is molecular gastronomy, the trendy new chapter of the everprogressing culinary
movement.
Many of Adri's contemporaries agree that the transformation of technique and application is the key
to progressing the food movement. While the tastes and flavors remain familiar, it is the form, the
presentation, and the manner of preparation and consumption that are unique.