Madrid Fusion sheds light on the future of culinary innovation

02/18/2013 | Wall Street Journal, The

The Madrid Fusion summit held last month gave new insights into culinary innovation and the direction that food preparation will take in the future. Highlights from this year's summit include a new cheese made from phytoplankton and a small "balloon" of dried herb paste that added whimsy and flavor to a dish from chef Elena Arzak.

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Wall Street Journal, The

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