Aspergillus oryzae – Fermentation and Umami

I’m trying to slowly digest the work of Ferran Adrià, Dan Barber,Nathan Myhrvold and René Redzepi and see where they are in concert and where they are definitely not playing the same tune. Whether it’s molecular gastronomy, third plate or foraging–are these like-minded endeavors or radically different approaches to food and the world? Here’s a reblog from The Curious Kitchen as a way of beginning this discursive and gustatory process.