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Science and cooking: the era of molecular cuisine
Author(s) -
Cassi Davide
Publication year - 2011
Publication title -
embo reports
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 4.584
H-Index - 184
eISSN - 1469-3178
pISSN - 1469-221X
DOI - 10.1038/embor.2011.18
Subject(s) - environmental ethics , philosophy
Molecular cuisine, despite popular opinion, is not science that is performed in the kitchen. It is the application of scientific understanding to the development of new cooking techniques and traditions.