Molecular gastronomy: Better cooking through biophysics
The study of the physical and chemical processes that occur during food preparation and consumption is being perfected to an art form — with delicious results — in FranceThis is almost sugar…
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Molecular gastronomy: Better cooking through biophysics
February 11, 2015 · by · in Nutritional News · Tags: art-form, being-perfected, food-preparation, france, genetics, occur-during, on call diets, physical, the-physical
