Wed Apr 17 2013
Photograph: Caroline Voagen Nelson
Time Out says
Posted: Sun Feb 3 2013
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; 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.