If you grant the premise that cooking is an art form – and we most certainly do here at Blurred – then the man you’d want to talk to about it is Chris Anderson, Executive Chef at Moto Restaurant in Chicago. Moto specializes in molecular gastronomy, the physics and chemistry of food, and is continually pushing the boundaries of what we eat (and how!)
We talk to Chris about the current state of the food industry, innovating on classic American recipes and comfort food, and the art, craft and science of “dishing it up” – coming up on Blurred Radio.
This episode is for foodies, innovators, Americans, and any artist or creative who feels stunted in their work.
In This Episode:
- 0:55 – What is molecular gastronomy?
- 6:00 – Molecular Gastronomy in Fast Food?
- 7:30 – Dishes Worth Instagramming
- 9:15 – Today and Tomorrow: Fighting Status Quo
- 13:00 – The American Epicurean Identity
- 16:05 – Moto Marketing, Outreach and Awareness
- 20:45 – Food, Art, and the Soul
- 23:20 – The Proper Frame: Creating an Environment for Art.
- 25:25 – High Art, Low Art, All Art
- 35:00 – How to Deal with Critics
- 37:00 – Chris Anderson’s Idea of Success
Show Correction: Nadia Boulanger did not teach Maurice Ravel, but did teach Aaron Copland and Ástor Piazzolla.
- 1:30 – Homaro Cantu
- 3:35 – Hydrocolloids
- 3:40 – Agar Agar
- 4:15 – Synesthesia
- 5:12 – Hervé This
- 5:45 – Food for Tomorrow Article
- 7:50 – Chicken and Dumplings
- 13:12 – Nadia Boulanger
- 34:25 – Beschamel
- Cooking as Alchemy
- The Path to Zero Food Miles and True Sustainability
- Indoor Zero-Mile Farming
- Chris Anderson Bio
- Moto Restaurant
We’ve said it before, but it can’t be said enough: We owe our deepest gratitude to all of you who have subscribed, continue to listen, offer feedback and iTunes reviews, encourage us, and promote the growth of Blurred Radio. You’re our inspiration!
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