molecular gastronomy
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English[edit]
Etymology[edit]
Coined in 1988 by Oxford physicist Nicholas Kurti and INRA chemist Hervé This. Publicly disseminated by Elizabeth Cawdry Thomas and Nicholas Kurti in 1992.[1]
Noun[edit]
molecular gastronomy (uncountable)
- the use of scientific principles and practices in cooking and food preparation
Translations[edit]
the use of scientific principles and practices in cooking and food preparation
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