Wylie Dufresne: The Art and Science of a Delicious Meal
We visit the kitchen/laboratory of Wylie Dufresne, who flavors his cooking with a lot of chemistry and a little surrealism; he's one of the leaders of the cooking movement called "molecular gastronomy."Also, a design problem at the Yucca Mountain nuclear waste storage site: if we're going to bury radioactive waste forever, how will we remember where it is?
By Kurt Andersen • • 1 min readThis week, Studio 360 follows the art and science of a delicious meal. Kurt Andersen visits the kitchen/laboratory of Wylie Dufresne, who flavors his cooking with a lot of chemistry and a little surrealism; he's one of the leaders of the cooking movement called "molecular gastronomy." At Dufresne's Manhattan restaurant WD-50, he serves a deconstructed version of Eggs Benedict, featuring his strange concoction, deep-fried hollandaise sauce. We follow the dish start to finish, including a field trip to the hen house. Also, a design problem at the Yucca Mountain nuclear waste storage site: if we're going to bury radioactive waste forever, how will we remember where it is?
Banner image: Michael Harlan Turkell