February 22, 2004
Here's a cute article about a French food scientist and his theories. Unfortunately there isn't much to demystify "tobacco-flavored ice cream made with liquid nitrogen and sardines on sorbet toast" or the novel combination of caviar and chocolate... I guess I'll have to wait for the translation of his book?
By the way, despite what I may have said about group blogs in the recent past, I've started blogging occasionally over at Too Many Chefs — about food, obviously!
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