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

Published online by Cambridge University Press:  08 March 2007

Hervé This
Affiliation:
INRA Group of Molecular Gastronomy, Laboratory for Chemistry of Molecular Interactions, Collège de France, 11 place Marcellin Berthelot, 75 005, Paris, France
Corresponding
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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

Type
Research Article
Copyright
Copyright © The Nutrition Society 2005

References

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