Molecular gastronomy

被引：26
|
作者：
This, H [1 ]
机构：
[1] Coll France, INRA, F-75005 Paris, France
来源：
NATURE MATERIALS | 2005年 / 4卷 / 01期
关键词：
D O I：
10.1038/nmat1303
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
For centuries, cooks have been applying recipes without looking for the mechanisms of the culinary transformations. A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the discipline discusses its aims and importance.
引用
收藏
页码：5 / 7
页数：3
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