clock menu more-arrow no yes mobile

Filed under:

The Quotable Wylie Dufresne

New, 3 comments

wylie-dufresneverge.jpgWylie 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]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world