Food Roundup: June 27-July 2, 2011

Sous vide bulgogi

Korean bulgogi cooked sous-vide

Food news has been a bit slow this week, but here are a few interesting links.

  1. Harvard lectures on cooking series returns — You might remember a little something about the lecture series on food and cooking that Harvard University hosted last fall. Well, they’re back, with a few additions!
  2. Molecular gastronomy at a bar — Mike Yen, of the bar at Ave 5, has been using spherification techniques to create avant-garde cocktails.
  3. Family dinner at El Bulli — Even those who work at the world’s most revered restaurant need to eat, and this is how they do it.

Happy fourth of July everyone!

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

04. July 2011 von Earl
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