A Lady in London

Molecular gastronomy, the art of playing with people’s palates by creating new ways of presenting familiar flavors, has taken the culinary world by storm. I have eaten at my share of dining establishments dedicated to the chemistry of cuisine, including dinner at Heston Blumenthal’s Fat Duck in England and a meal at the three Michelin starred Akelare in San Sebastian, Spain. But I’ve never gone to a dinner party where molecular gastronomy was involved. Not until this week, that is.

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