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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 mark for My Articles similar articles
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. mark for My Articles similar articles
AskMen.com
James Raiswell
Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications. mark for My Articles similar articles
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. mark for My Articles similar articles
IEEE Spectrum
March 2010
Erica Westly
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry mark for My Articles similar articles
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. mark for My Articles similar articles
Science News
November 16, 2002
Cooking Science Website expores the science of cooking. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Fast Company
November 1999
Gina Imperato
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. mark for My Articles similar articles