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Catchword for “molecular gastronomy”
Catchword: molecular gastronomy
Filed under: ,
Part of speech: n.
The part of speech reflects that used in the full entry, and not necessarily the part of speech as it is used in the quotation below.
Quotation: Should jam be cooked in a copper pan? When gnocchi come floating to the surface of boiling water, does that mean they are cooked? Molecular gastronomy—a branch of food science that focuses on cooking and food preparation (rather than on the chemical makeup of food, as traditional food science tends to do)—has the answers.
Article or document title:
“Food: his passion, his science” (URL)
Author:
Émilie Boyer King
Article, document, publication, web site:
Christian Science Monitor
Publishing location:
Boston, Mass.
Dateline:
Paris
Date of publication:
Feb. 18, 2004
This cite belongs to a full entry for molecular gastronomy.
Posted 15 May 04 | Permalink | Tell a Friend

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