Food In Canada

  • ODYSSEY – a long, wandering and eventful journey

    April 21, 2009 by Food in Canada

    The times, they are a changing. New and not-so-new kitchen gadgets are accelerating the culinary creativity we all have the pleasure to experience today. “If you want new emotions and really big emotions, you need new techniques,” says Ferran Adria

  • Research-Driven Cuisine

    February 23, 2009 by Food in Canada

    Get ready to change the way you think about food. Whether it’s called “molecular gastronomy” or “avant-garde” cuisine, it is setting the standard for the world’s best restaurants – and setting them apart from everything that preceded them. Most chefs