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Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy

  • Hervé This (a1)
Abstract

The scientific strategy of molecular gastronomy includes modelling ‘culinary definitions’ and experimental explorations of ‘culinary precisions’. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes

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Copyright
Corresponding author
*Corresponding author: Dr Hervé This, fax +33 1 44 27 13 56, email herve.this@college-de-france.fr
Linked references
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

HD Belitz & W Grosch (1999) Food Chemistry, Heidelberg: Springer Verlag.

PG De Gennes (1997) Soft interfaces The 1994 Dirac Memorial Lecture, Cambridge: Cambridge University Press.

DH Everett (1988) Basic Principles in Colloid Science. London: Royal Society of Chemistry.

JM Lehn (1995) La chimie supramoléculaire. Weinheim: VCH.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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