I’m a Foodie — and I Love McDonald’s
Industrial food science is the new molecular gastronomy
I consider myself a foodie.
I’ve eaten at some of the world’s best restaurants--from the three-Michelin-started pastoral splendor of Meadowood, to the cozy rooms of Alice Waters' iconic Chez Panisse, to restaurants owned by Iron Chefs and cultural legends like Ayesha Curry.
I’m an avid follower of Thomas Keller, and have visited every branch of his fantastic Bouchon bistro, from Napa to Vegas to New York. I spend an ungodly portion of my income at Whole Foods. I’m fully willing to drop $75 on a really good duck breast.
But (and this really shouldn’t have to be a “but"), I also love, love, love McDonald’s.
Supersize Me left me unfazed — the burgers frankly looked a lot better to me than the vegan fare at the end. When I read Fast Food Nation, Eric Schlosser’s scathing expose about the fast food industry, it made me hungry.
Why do I love McDonald’s? Here’s a few reasons--and some reasons foodies shouldn’t turn up their noses at the iconic Golden Arches.
Food Science at its Finest
There’s a big trend right now towards a cooking movement called Molecular Gastronomy. The movement seeks to break down…
