Last week there was a program celebrating the 10th anniversary of Gastronomica, featuring introductory remarks from founder and editor-in-chief Darra Goldstein and a conversation between Harold McGee, celebrated author and contributing editor at Gastronomica and University of California Press' Senior Sponsoring Editor, Blake Edgar. Here are some highlights:
• In the past people who worked in food science weren't necessarily food lovers. That seems to be changing. As a result, food science today is looking more at taste as opposed to just issues of safety.
• He shared details of the International Workshops on Molecular and Physical Gastronomy that took place in in Italy in the 1990's. He was disappointed more chefs, especially non-French chefs were not invited to attend and participate.
• As someone revered by the molecular gastronomy community, it was interesting to hear him say that he "experienced some of the worst dishes of my life in those (molecular gastronomy) restaurants."
• The reason why he doesn't take a public stand on political issues like GMO's is that he doesn't feel comfortable in that role and that the issues are very complicated or as he put it, "there's a lot more to the story."
• He also shared details about visiting Nathan Myrhvold's world class lab/kitchen and his role as a reviewer in an upcoming series of books that Myrhvold is working on.
• His next book comes out in October, The Keys to Good Cooking, and it will help answer the questions home cooks have about the practical side of kitchen science.
![Gastronomica Winter 2010 Gastronomica Winter 2010](http://homepage.mac.com/amybsherman/images/gastronomica2010Winter.jpg)
Everyone who attended the event got a copy of the Winter 2010 edition of Gastronomica. It has a fascinating piece on how cherries were marketed using teen idols and music videos in Taiwan, a discussion on food porn, a look at the phenomenon of "no great women chefs" an investigation of chocolate and terroir, historical essays on food in art and art in food, a moving personal memoir about the food proclivities of one man's mother, a poem, photographs of Portuguese pastries, and so much more. In fact it even comes bundled with a little booklet of photography artfully arranged.
![The Gastronomica Reader The Gastronomica Reader](http://homepage.mac.com/amybsherman/images/TheGastronomicaReader.jpg)
If you are more of a book sort of person, then you should really check out The Gastronomica Reader a compendium of over 40 essays, poems, art, memoirs and everything that makes the journal so compelling. It's the only resource on food that I can think of that is at times sexy, shocking, smart, disturbing and beautiful. It's a handsome coffee table book and timeless in a way that food magazines rarely ever are. Buy it and savor it for years to come.
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