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Modernist Cuisine and Molecular Gastronomy 

"A traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. We'd like to create a kitchen that's more like a yacht."

— Jonathan Zearfoss, a chef and instructor at the Culinary Institute of America (CIA), quoted in an Associated Press story about culinary schools embracing modernist cuisine and molecular gastronomy. In September, the CIA began offering a new major in culinary science, described as encompassing food science and culinary arts.

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