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This 1-2 day food science/FACS lesson introduces the basic concepts and history of molecular gastronomy, the fusion of science and food! Students learn about the history of El Bulli and Ferran Adria and a basic introduction to molecular techniques and a demonstration/lab of algination. Students can use balsamic vinegar and/or honey to create alginated "pearls" to add to a deconstructed caprese salad.
Note: Agar Agar can be bought on Amazon or sometimes in specialty spice markets.
Notes/Recipe Sheet (Word and PDF)
PowerPoint Presentation including videos