|Thursday, 31 May 2012 09:56|
The team at Freakonomics recently released a podcast episode called "Eating and Tweeting" that is a must-listen for anyone in the food industry. By juxtaposing conversations with two people at opposite ends of the food and cooking spectrum, the podcast is both entertaining and educational. Whether you're a fan of slow food and organics or blowtorches and liquid nitrogen in the kitchen, this episode is for you.
The key subjects in the conversation:
And if listening to podcasts isn't your thing, you can read the full transcript of the episode on the Freakonomics web site.
So what side do you take in this debate: molecular gastronomy or slow and organic?
When slow cooking and molecular gastronomy collide