Hervé This was touring California in February to promote his latest book. He flew in to San Francisco late at night and found most restaurants closed, so he and his wife dined at a randomly chosen Chinese restaurant. Hervé:
“Everything was in Chinese, there was no English. Don’t ask me what we ate because I have no idea, but I was there with my wife, fully in love, and so it was the best meal of my life.”
I’m tempted to say that this is Hervé in a nutshell. According to him a meal has three components – love, art and a technical component. Molecular gastronomy should investigate all three of them. More about how Hervé This defines and looks upon molecular gastronomy can be found here.
[quote via Times-Herald]molecular gastronomy