Molecular Gastronomy or ‘Food under Surgery’? A few days back, I attended a demonstration session on Molecular Gastronomy conducted by Chef Matthias Mittermeier from SOSA. SOSA is one of the leading manufacturers of premium Molecular Gastronomy Ingredients. Molecular Gastronomy, also termed as the modern style of cooking or the Avant-Garde European Cuisine, is practiced by both scientists and food professionals in many professional kitchens and labs. … Read More Chef Abhijit Saha | Is There Heart And Soul In Molecular Gastronomy?