Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and
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Molecular gastronomy is a subdiscipline of food science
that seeks to investigate, explain and make practical use
of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
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Oxford physicist Nicholas Kurti French INRA chemist Hervé This