title: Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat.
authors.affiliation: Fondation Science & Culture Alimentaire (Académie des sciences), Paris, France. herve.this@paris.inra.fr
authors.forename: Hervé
authors.initials: H
authors.lastname: This
mesh_terms: D003296:Cooking; D004032:Diet; D004435:Eating / Q000523:psychology*; D002149:Energy Intake; D005247:Feeding Behavior / Q000523:psychology*; D005502:Food; D006801:Humans; D009751:Nutritional Requirements