One thing to do Wednesday: Get inside the mind of a visionary chef

wd~50 toque Wylie Dufresne discusses how molecular gastronomy affects the brain at the Rubin tonight.

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wd-50 Copyright Caroline Voagen Nelson, Photograph: Caroline Voagen Nels

Chef Wylie Dufresne, of wd~50, is a pioneer in molecular gastronomy, a cooking style that’s all about using laboratory techniques to create stuff like food globules and foams. The cuisine often challenges diners to reconcile an unexpected texture with a familiar flavor; tonight, Dufresne chats with a neuroscientist about what that disconnect means for our confused neurons, as part of the Rubin Museum of Art's annual “Brainwave” series.


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