I’m a Foodie — and I Love McDonald’s

Industrial food science is the new molecular gastronomy

Image courtesy the author.

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.