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