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Chemistry World October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
Wired July 24, 2007 Sally McGrane |
The Father of Molecular Gastronomy Whips Up a New Formula Herve This came up with the formula for this confection in 1995 to prove that a scientific approach to cuisine can lead to all kinds of tasty new dishes. |
AskMen.com James Raiswell |
Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications. |
Chemistry World October 2009 |
Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery. |
IEEE Spectrum March 2010 Erica Westly |
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry |
Chemistry World February 24, 2015 Geri Kitley |
Note-by-note cooking: the future of food In this book, Herve This presents his concept of 'note-by-note' cooking -- making foods out of basic constituent chemicals, combining them to remake known foods or using them in a search for new tastes or dishes. |
Science News November 16, 2002 |
Cooking Science Website expores the science of cooking. |
Real Travel Adventures April 2008 Victoria L. Cooksey |
Cooking Class in the City of Light Taking a cooking class while visiting France is a good way to meet people and learn some of the regions best culinary skills. |
Chemistry World May 2011 David Julian McClements |
Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments. |
Seasoned Cooking November 2004 Ronda L. Carnicelli |
What's Cooking America And any foodie worth his or her salt will love perusing through the site ... it's chock full of trivia, recipes, history and information you never knew. |
Fast Company November 1999 Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |