A highly rigorous, yet original and entertaining book that explores
the connection between food and science.Why has science forcefully
entered the kitchen from a certain moment in history?Why do
scientists often use images and metaphors drawn from
gastronomy?What is the common thread that connects scientific
experiments to mouth-watering recipes?What has futurist cooking got
in common with molecular gastronomy?Experiments with coffee,
controversies over beer and chocolate recipes guarded as if they
were secret patents are the ingredients of this original,
surprising account of the intersections between gastronomy and
research, between laboratories and kitchens.Related Link(s)
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