Top-rate chefs aspiring to a Michelin star or two, dinner-party throwers struggling with their soufflés or first-time cooks boiling an egg may find molecular gastronomy (MG) the answer to their prayers. Apparently, MG is not food science by a grander name. It is the science of cooking as practised at home or in restaurants. In more impressive terminology, molecular gastronomists define their discipline as the application of scientific principles to the understanding and improvement of small-scale food preparation. Read the rest of this entry »
Archive for December 3rd, 2007
Molecular Gastronomy
Posted by karaengisla on December 3, 2007
Posted in Food Production | Leave a Comment »
