molecular gastronomy

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molecular gastronomy

Wikipedia

Coined in 1988 by Oxford physicist Nicholas Kurti and INRA chemist Hervé This. Publicly disseminated by Elizabeth Cawdry Thomas and Nicholas Kurti in 1992.^[1]

molecular gastronomy (uncountable)

1. the use of scientific principles and practices in cooking and food preparation

• modernist cuisine
• modernist cooking
• modernist