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The 'magic and transformation' of food

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High end restaurant culture has divided somewhat in recent years, with molecular gastronomy of the Heston Blumenthal kind on the one hand and "slow food", a way of cooking that insists on using only the most local and seasonal of ingredients, on the other.

The New Yorker's food critic Adam Gopnik and David Moore, restaurateur and one of the inspectors on the TV programme The Restaurant, discuss the developing trends of food fads and fashions.


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