molecular gastronomy n. in cooking, the study and application of chemistry, physics, and other scientific principles on its processes, preparation, and materials. Editorial Note: Hervé This writes to say, “It’s not my friend Peter Barham who gave the name ‘Molecular Gastronomy,’ but Nicholas Kurti and I, in 1988.” More information can be found in the paper, Molecular Gastronomy: A Scientific Look To Cooking. (source: Double-Tongued Dictionary)

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