Questions and answers: when words are analysed from a chemical and physical perspective, innovation is easy
Résumé
Seven questions sent by a chef about molecular cooking preparations are considered. The scientific and technical analysis of these questions associated with a terminology discussion leads to many technical solutions. This discussion demonstrates that culinary innovation is easier when it is based on molecular and physical gastronomy.
Domaines
| Origine | Fichiers produits par l'(les) auteur(s) |
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