molecular gastronomy
n.— «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.» —“Food: his passion, his science” by Émilie Boyer King in Paris Christian Science Monitor (Boston, Mass.) Feb. 18, 2004. (source: Double-Tongued Dictionary)
Deviled Eggs (episode #1554) 09/14/2020:
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Moon Palace (episode #1552) 08/17/2020: What happens in a classroom of refugee and immigrant youngsters learning English? Their fresh approach to language can result in remarkable poetry — some of... [more]
Online Event August 27, 2020: Lemonade, Anyone? 08/04/2020: ... [more]
Cherry Bombs (episode #1551) 07/27/2020: An ornithologist says there's a growing movement to change the name of a pink-footed bird currently called the flesh-footed shearwater. The movement reflects a growing... [more]
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