Read Series: Arts And Traditions Of The Table: Perspectives On Culinary History

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Molecular Gastronomy: Exploring the Science of Flavor (2006)

Molecular Gastronomy has became a catch-all term for the various activities of cooks to manipulate the flavour, appearance and even form of food and its constituent ingredients through scientific means. Of course, on a very basic level, combining ingredients is a form of science, yet it is fair t...