The 'molecular' in molecular gastronomy has the same definition as it does in molecular biology. The similarity is intentional, because chemistry and physics are at the core of this discipline. Interesting paper by Hervé This about the science of cooking. Includes a list of New Dishes named after Famous Chemists, such as the Baumé, names after French chemist Antoine Baumé.
Posted on December 14, 2006
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