Enjoy Your Weird Cult of Food
Just Don’t Lose All Sense of Irony
Adam Gopnik’s defense of molecular gastronomy is simple. “I love magic tricks,” he said. “You know it’s a trick; you know it’s not magic. But the very fact of doing it fascinates me, and the experience of pleasure I think is quite stirring.” For Gopnik, staff writer for the The New Yorker and author of The Table Comes First: Family, France, and the Meaning of Food. dining is about “spectacle and surprise”–which is why the work of a chef like El Bulli’s Ferran Adrià, a pioneer in molecular gastronomy whose …