The Film Forum, one of the best movie theaters in New York City, is currently showing the documentary El Bulli: Cooking in Progress. The film focuses on the renowned El Bulli restaurant in Barcelona and its famous creator Ferran Adrià, who is referred to in advertisements for the movies as “the father of molecular gastronomy.”
However, such an appellation is not without debate. Also, laying claim is Herve This, a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and the author of several books that have helped to define molecular gastronomy.
With the paperback of Building a Meal: From Molecular Gastronomy to Culinary Constructivism now available, we offer a special video of This in the lab discussing the book and his ideas about cooking.