Ever heard of "molecular gastronomy?"
And the techniques behind at least half the 20 or 30 dishes that guests are currently served, from a repertory of thousands, remain mystifying. I’m talking about trompe l’oeil like an elliptical olive that is actually pure liquid, or golden beads of caviar made from olive oil, or stark white pine cone mousse, or Parmesan snow.And from the obituaries, the woman I want to be when I grow up. An endocrinologist who had heard one too many times that women were too hormonal to be competent, Estelle R. Ramey.
In a letter published in The Washington Star, she wrote, “As an endocrinologist in good standing, I was startled to learn that ovarian hormones are toxic to brain cells.”* "Must-see" relative to the interestests of a feminist molecular biologist who loves cooking and innovation in the kitchen.
She went on to remind the public that during the Cuban missile crisis, the nation had a president who suffered from a severe hormonal imbalance: John F. Kennedy, who had Addison’s disease, an endocrine disorder.