By Sofia Perez
[Published by The New York Times, January 25, 2006]
(MADRID) It’s as if Eric Clapton went to Mississippi to tell Robert Johnson how to play the blues.
In Spain, the cradle of high-tech cuisine, the chef Homaro Cantu of the Chicago restaurant Moto stunned the crowd at the Madrid Fusión gastronomy conference in mid-January with a laser. Narrating a DVD that had been shot in his restaurant kitchen, Mr. Cantu described his use of a high-intensity laser to incinerate a pinpoint on the surface of a Styrofoam-like edible puff of corn starch. The result? His version of “caramelaserized” popcorn…
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