|/ cheese plate via sprouted kitchen /|
this picture doesn't have anything to do with molecular gastronomy, i just find it to be a deliciously beautiful photo :)
last weekend jill, miriam and i attended a molecular gastronomy lecture given by an nyu professor (small world!), which was great fun for us science geeks slash foodies. jill took notes and gives a great recap here. she didn't like the vegan meringue, but i personally enjoyed it more than a traditional meringue. then again, i only had bite-sized pieces and i doubt i would go out of my way to make a whole pavlova or anything - vegan meringue or not.