El bulli + Harvard = sant!
Harvard University
In the online version of Technology Review, I found an article detailing a collaborative effort between Ferran Adrià, head chef of the renowned elBulli restaurant in Spain. Ferran was recently at Harvard University to meet his new collaborator, physical chemist Laurent Courbin, an expert in non-Newtonian fluids.
Courbin expects the collaboration to be mutually beneficial. He hopes to help Adrià’s team achieve new textures by tweaking foods at the molecular level. Yet he is also keen to explore the physical properties of foods from the kitchen of elBulli. “It’s really an interaction to try and improve our understanding of a problem,” Courbin says. “In the end we would get an understanding of something, he will get an improvement in a product.
This is totally in line with my ideas for a laboratory exercise in the project. I’m putting together a letter to Courbin right now. I’ll get back to you when/if I receive an answer. The article can be found at
http://www.technologyreview.com/blog/editors/23191/
That article is based on a Q&A in New Scientist magazine.
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