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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