Understanding Molecular Gastronomy: The Consolidation of Cooking And Science
The disciplines of science and cooking have recently come together under the term molecular gastronomy. Molecular gastronomy is a sub-field of food science that investigates the production, preparation, and perception of a meal.
Amina, Tyler
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The new molecular gastronomy, or, a gustatory tour of network analysis
Jeffrey M. Perkel
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Moleküler Gastronomi Kavramı (The Concept of Molecular Gastronomy)
Menekçe Cömert, Osman Çavuş
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Introduction to molecular gastronomy or talks with Mojmír
This popular lecture gives an introduction to molecular gastronomy as originally founded by Hervé This and Nicholas Kurti. This scientific discipline covers the gap between food technology and practical gastronomy.
Raab, Miroslav
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Molecular gastronomy and the foundation “Food Science and Food Culture”
Molecular gastronomy and the foundation “Food Science and Food ...
This, Hervé
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MOLECULAR GASTRONOMY IN FUNCTION OF SCIENTIFIC IMPLEMENTATION IN PRACTICE
Modern culinary direction - molecular gastronomy is very complex, and the relative youth of that direction affects the ignorance of the matter by a large number of professionals and the general public.
Perman, Luka +2 more
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Polymers, pastries, and penguins : An interview with Peter Barham, professor of physics, molecular gastronomy and conservation biology. [PDF]
Gristwood A.
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Molecular gastronomy in modern eating culture
Suhar A. B. Molecular gastronomy in modern eating culture / A. B. Suhar ; sci. adviser M. P. Untila // Збірник наукових праць молодих учених, аспірантів та студентів / Одес. нац. акад. харч. технологій; гол. ред. Б. В. Єгоров, заст. гол. ред. Н.
Suhar, A. B.
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Exploring neurogastronomy: an analysis using the word association test and free word association. [PDF]
Uçuk C, Süzer Ö, Spence C.
europepmc +1 more source
The rise of nutrigenomic retreats: Integrating culinary education, wellness, and personalized nutrition in the era of genomic health. [PDF]
Caglas R, Yilmaz V.
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