| http://www.w3.org/ns/prov#value | - This culinary movement Ferran has clearly settled at the head of is often called molecular gastronomy, a title I bristle at for two reasons: one, because as far as I know, as much as science is a contributing factor (along with culinary expertise and creative vision), I know of no science these chefs are doing on a molecular level; and two, because I think it allows the old school devotees of Haut
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