Ingles

The alchemists were the scientists of the Middle Ages. In their laboratories, they tried to change ordinary metal into gold. Of course, they didn't succeed. Now, five hundred years later, alchemists are back; only now, they are not scientists, but chefs doing strange things with food!

Chef Heston Blumenthal is the owner of a restaurant called the Fat Duck. His restaurant is in Bray, a smallvillage in the south of England. If you are thinking of eating there, I recommend the snail porridge and egg and bacon ice cream.  Sounds horrible? Read on.

Blumenthal is one of a number of international chefs who are turning their kitchens into laboratories. In fact, the Fat Duck is the first restaurant in the world to have a research lab. In his lab Blumenthal does a lot of experiments, andcomes up with a lot of strange dishes: like salmon poached with liquorice, sardine-on-toast sorbet and, wait for it, meringue "cooked" in liquid nitrogen. That's right, liquid nitrogen!

Blumenthal's style of cooking has been called "molecular gastronomy". "It's not the best term", says Blumenthal. "People think you need a doctorate in nuclear physics to work here. In fact, molecular cooking issimply about chemical and physical combinations. Physics enters the kitchen when we ask, why does a soufflé rise? Chemistry comes in when we ask, why does rosemary work with lamb? It's just about understanding science in the kitchen."

Blumenthal believes that if you know more about the chemical properties of food, you can make your dishes even more delicious. Guests at the Fat Duck agree. It is avery popular restaurant that has won many awards. Blumenthal's success is even more remarkable because he is a self-taught chef.

Blumenthal is not the only chef experimenting with food combinations. White onion risotto with Parmesan air and espresso is on the menu at El Bulli, near Barcelona. Here, Ferran Adria offer his guests the results of his experiments. In California, chef Thomas Kellerwho is famous for his cucumber sorbet is both chef and owner of the French Laundry in Napa Valley. The Laundry was recently voted the world's No.1 restaurant by a panel of 100 international experts in Restaurant magazine. Along with Heston Blumenthal in Bray and Anthony Flinn, known for his roast breast of duck with olive oil and chocolate bonbons, in Leeds, these chefs are the heart of the newmolecular cookery movement.

Food, like fashion, is famous for its fads. However, there is no denying molecular cookery's success with the public. Of course, a meal with wine for two does not come cheap at the Fat Duck. The only way to find out if this kind of food lives up to its reputation is to try it for yourself. As they say...The proof of the pudding is in the eating!

1. Who does thewriter compare chefs such as Blumenthal to?
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2. What do they have in common?
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3. How does Blumenthal think you can make food more delicious?
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4. Why is Blumenthal’s success so surprising?
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5. Why are the names of other chefs mentioned in the article?
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6. What expression does the writer use to say that the food at these restaurants is expensive?
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7. In what way is food likefashion?

Famous Lovers

Cleopatra VII was one of the most famous women in history. She was the last Pharaoh of Egypt. Although today she is known for her beauty, Cleopatra was also a gifted mathematician and was fluent in nine languages. Very few people know that she had studied to be a nun and was extremely religious. She was one of the most popular rulers and politicians of her time.

Eventhough most people associate her with Marc Antony, her first husband was her younger brother, Ptolemy. She married him in order to have greater political power. However, she realized that in addition she needed the support of Rome so she became the mistress of the Julius Caesar, the famous Roman general and Roman leader.

Following Caesar's death, the Roman general Marc Antony traveled to Egypt...