MORE

More Fun With Twitter: In Which Jonathan Gold and José Andrés Debate Molecular Gastronomy & Semantics

José Andrés at The Bazaar, with lollipop
José Andrés at The Bazaar, with lollipop
A. Scattergood

As The Huffington Post noted recently, and as Jonathan Gold happened to mention himself over lunch the other day, there has been some back and forth in the Twitterverse between Gold and José Andrés. About what? Hydrocolloids. Hervé This. Dr. Dre. Jell-O.

People who follow both men, on Twitter and in real life, should not be overly surprised by this. Although Andrés' The Bazaar received an imprimatur of 4 stars from the Los Angeles Times, the Spanish chef's Los Angeles restaurant was met by a somewhat less enthusiastic response by Gold, as well as omission from Gold's 99 Essential Restaurants list(s). A fact which hardly escaped Andrés' notice. So, in order of most recent tweet first, we thought we'd run down the conversation. Turn the page...

@chefjoseandres: @thejgold Jonathan penicillin comes from the lab too.....and wee have great blue cheeses or bread or ....thanks to penicillin..... 5:06 PM Dec 5th via Twitter for BlackBerry in reply to thejgold

@chefjoseandres: @ourcookquest @MyLastBite @thejgold .... Jonathan.... 5:00 PM Dec 5th via Twitter for BlackBerry

@chefjoseandres: @ourcookquest @MyLastBite @thejgold I admire Honathan a lot! I would love to have a good talk about food... past, present and future... 4:57 PM Dec 5th via Twitter for BlackBerry in reply to ourcookquest

@thejgold: @chefjoseandres. Some hydrocolloid obsessives are fine chefs. Still, gelled stock comes from chickens; alginates come from the lab. 3:09 PM Dec 5th via ÜberTwitter in reply to chefjoseandres

@chefjoseandres: @thejgold so the great Chefs or philosophers Careme, Brillat Savarin, Escoffier were bad chefs because they used gelatins? 2:31 PM Dec 4th via Twitter for BlackBerry in reply to thejgold

@thejgold: @cettedrucks It reminds me of Dr. Dre fulminating against the term "gangsta rap," which of course was his invention in the first place. 8:23 AM Dec 3rd via web in reply to cettedrucks

@thejgold: I will pass on the centuries-old Jell-O, thanks. RT @chefjoseandres So you will stop eating bread? Or centuries old Jello? 1:21 AM Dec 3rd via web in reply to chefjoseandres

@chefjoseandres: @thejgold Hydro:Water, Colloid: Starch.So Flour that is suspended in water!like bread! So you will stop eating bread?Or centuries old Jello? 8:53 PM Dec 2nd via Twitter for BlackBerry in reply to thejgold

@thejgold: Very well: the word "molecular'' shall be banished from my vocabulary. From now on, it will be "hydrocolloid-obsessive." 8:38 PM Dec 2nd via web

@chefjoseandres: @thejgold yes, Herve This is a scientist....he may do Molecular at home. We are chefs, we cook with goodness of the earth.... 8:36 PM Dec 2nd via Twitter for BlackBerry in reply to thejgold

@thejgold: Noted. I'll inform Herve This. RT @chefjoseandres With all due respect, No one cooks molecular, writers and critics write molecular. 7:48 PM Dec 2nd via web

@chefjoseandres: @thejgold With all due respect, No one cooks molecular, writers and critics write molecular, Mr. Gold! 5:22 PM Dec 2nd via Twitter for BlackBerry in reply to thejgold

@thejgold: In an era of molecular cuisine, Scott Conant is best known for his $24 plate of spaghetti in tomato sauce. http://bit.ly/gkyzW5 3:38 PM Dec 2nd via web


Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >