Wylie Dufresne discusses the relationship between cooking, science and technology in this video interview with The Verge. His feelings on that perennially debated "molecular gastronomy" label: "It does a disservice. Molecular gastronomy is a field of scientific study, practiced by scientists. To refer to me as a molecular gastronomist, that's like saying 'do you wanna go have biology for dinner?'" [The Verge]
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