SOME of the world’s greatest restaurants rely on molecular gastronomy. But amid plaudits for the likes of Ferran Adrià, traditionalists have sometimes expressed dismay over an emphasis on exotic ingredients and arcane kitchen technologies, rather than high-quality produce cooked simply and well. Now the pace of destruction of marine life is presenting such super-chefs with a new challenge: how to turn local ingredients of the future, notably algae and jellyfish (see “It’s time to dine on slime), into tasty treats.
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