When Molecular Gastronomy Becomes an Obsession
Nov 18, 2014
After Allen Hemberger ate at Chicago's Alinea restaurant, he began a project that lasted five years and countless hours crouched over his kitchen stove: He decided to remake every single dish in chef Grant Achatz's avante garde cookbook. Achatz is a pioneer of modernist cuisine, a style of cooking inspired by chemistry, technology, and deconstructivist art to create wildly inventive meals. In this short documentary by Foodie, director Dan Addelson explores Hemberger's "Alinea Project," as he came to call it, as well as the effect it had on his life, his marriage, and his creativity.
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Author: Chris Heller
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