RSC Applauds Fat Duck's Success
The Royal Society of Chemistry congratulates The Fat Duck and its chef Heston Blumenthal on the success of being named Best Restaurant in the World by Restaurant Magazine.
Dr David Giachardi, chief executive of the RSC, said today: "We are delighted with Heston's success. His work at the Fat Duck using scientific principles to create new and exciting combinations of flavour and taste has raised the awareness of 'molecular gastronomy' in the UK.
"Heston's curiosity to investigate the fundamental processes behind cooking and thereby push the boundaries of the culinary art is an inspiration. We are currently collaborating with Heston to develop an educational resource that will highlight the vital role played by chemistry in our everyday lives. Food and cooking provide an exciting context for teaching chemistry and a way to engage students with the subject.
"The RSC always stresses that chemistry is not an esoteric endeavour performed remotely by people in white coats at lab benches, but is fundamental to everyday activities. We are all chemists in the kitchen, whether we are simply boiling an egg or creating a lavish three course meal."
The RSC's Chemistry World journal is next month publishing an article on Heston Blumenthal's approach that will explain some of the chemistry behind his creations.
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