Text 1: Chef and author Andrea Williams celebrates molecular gastronomy. "Using science to transform ingredients creates unprecedented dining experiences," Williams writes. "Techniques like spherification and foam creation allow chefs to present familiar flavors in revolutionary forms. This is cuisine as art and innovation."
Text 2: Food writer Carlos Reyes prefers traditional cooking. "Molecular gastronomy prioritizes spectacle over substance," Reyes argues. "Diners remember the theatrical presentation but forget the actual taste. Meanwhile, traditional techniques passed down through generations achieve depth and complexity that laboratory methods cannot replicate."
What assumption underlying Williams's enthusiasm does Reyes most directly challenge?
That molecular gastronomy requires scientific training
That innovative presentation enhances the dining experience
That molecular gastronomy is popular in restaurants
That traditional cuisine uses any techniques at all
Correct Answer: B
Choice B is the correct answer. Williams assumes innovative presentation creates "unprecedented dining experiences." Reyes challenges this by arguing diners "forget the actual taste"—spectacle doesn't enhance, it distracts from the experience.
- Evidence: Williams values "revolutionary forms"; Reyes says they overshadow taste.
- Reasoning: Reyes questions whether presentation innovation improves dining.
- Conclusion: The challenged assumption is that innovation equals enhancement.
Choice A is incorrect because training requirements aren't discussed. Choice C is incorrect because popularity isn't the issue. Choice D is incorrect because Reyes celebrates traditional techniques.