What Will I Learn? While the terms 'modernist cuisine' or 'molecular gastronomy' have been overhyped in recent times, its advocates have clearly had a profound and lasting effect on the contemporary gastronomic landscape. Ferran Adrià, Heston Blumenthal, Massimo Bottura, to name a few, have changed how we taste, enjoy, relate to and experience food. A multi-sensory approach to dining triggers the evocative power of memory as well as shape our cultural and social identities through the dining experience.
This course covers the growing popularity of this culinary trend, its philosophical basis, importance and global influence. Explore the creative processes and scientific research behind its success, as well as the future of multi-sensory dining.
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