THE SAME food can be experienced in a completely different manner at different latitudes. Some Italian specialties like cappuccino, coffee and pasta are consumed daily by many Finns, both in restaurants and in their homes. However, their preparation and consumption assumes peculiar cultural traits.

Check your attitude toward Italian food by answering the following test!

Radical. Innovative. Trendy. Unnecessary. Ridiculous. All these words are used to describe the culinary phenomenon of molecular gastronomy.

But what is it? Molecular gastronomy refers to the scientific investigation of cooking. It was termed by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. The study of food science isn’t new, but the term was soon adopted to describe a new way of cooking. Through experimentation, you can transform everyday ingredients using techniques found in the science lab.

Robin DeWan is a musician, writer and conceptual artist living on Suomenlinna. He holds a degree in literature from the University of California.

WorldCon 75, Scott Lynch; photo by Jana Blomqvist


WorldCon 75, Robin Hobb; photo by Jana Blomqvist


Based on an interview by Alisa Nirman on 3.10.2016