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Food and science


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#1 yvonne johnson

yvonne johnson
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Posted 06 September 2002 - 06:59 AM

In Jason's introduction, he says that your full-time job is assistant science editor at The New York Times. Do you have an interest in applying scientific method to the study of taste and cooking techniques? Secondly, there has been quite a lot of discussion about molecular gastronomy on the site. Do you have any opinions on this?

#2 David Corcoran

David Corcoran
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  • 34 posts

Posted 06 September 2002 - 03:52 PM

I have to say this isn't a topic I've paid much attention to. I know there are some good books on the subject but I confess I haven't read them.

The connection between my day job and the restaurant gig is minimal.I try very hard not to let the one get in the way of the other.