Gastronomy: The Intersection of Food and Science

Chefs are constantly pushing the limits as to what they can create. From experimental flavor profiles to exotic ingredients, there's never a dull moment in the kitchen. And then we have gastronomy: the intersection of science and food. Gastronomists are an interesting breed of chef because they cook food on a physical and chemical level to create things like meat glue or a scrambled egg still inside its shell.  

In this interview from The Verge with James Beard Award-winning Chef Wylie Dufresne, we learn all about gastronomy, how technology has advanced cooking techniques and more. Read More