Gastronomics will be aware that avant-garde cuisine, also known as molecular gastronomy, involves the presentation of flavorful, edible liquids packaged into spheres. Now a team of scientists, in collaboration with world-renowned chef Ferran Adria, is getting to the bottom of what makes these delectable morsels possible. Their findings appear in ACS' iThe Journal of Physical Chemistry B/i. Christophe Chipot, Wensheng Cai and colleagues explain that ...
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titled Fanciful Dishes Could Abound After Deconstruction of Avant-Garde Cuisine.
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Friday, October 3, 2014
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