Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.
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.
This
Hervé
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INRA Group of Molecular Gastronomy, Laboratory for Chemistry of Molecular Interactions, Collège de France, Paris. herve.this@college-de-france.fr
D055592:Biophysical Phenomena; D001703:Biophysics; D003296:Cooking; D003469:Culture; D004032:Diet; D006801:Humans; D007802:Language