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What is molecular gastronomy?

Updated: 8/10/2023
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Molecular Gastronomy

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Who popularized molecular gastronomy?

Your mom did.


What ology is the study of food diet and nutrition from the greek meaning food grain?

Sounds like Gastronomy or Molecular Gastronomy


What chemicals are used for encapsulation in molecular gastronomy?

There are many options once can use in terms of chemicals chemicals for encapsulation in molecular gastronomy. The most popular is Sodium alginate, derived from algae.


What is the scientific term for the application of knowledge of cooking and gastronomy?

If you are interested in scientific term for the application of knowledge of cooking and gastronomy, it is called molecular gastronomy. There are many websites that have more information such as Wikipedia.


What has the author Anne Cazor written?

Anne Cazor has written: 'Molecular cuisine' -- subject(s): Cooking, Molecular gastronomy


What is one cooking technique that is considered molecular gastronomy?

One cooking technique that is considered molecular gastronomy is sou vide. This technique is done by vacuum-sealing the selected food item with a few other flavor enhancing ingredients and poaching it with those other ingredients to seal in and intensify the desired flavor.


What has the author Brillat-Savarin written?

Brillat-Savarin has written: 'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy 'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy


Can anyone use gastronomy in a sentence?

Her knowledge of gastronomy aided her in her pursuit of becoming a chef.


How could you use the word gastronomy in a sentence?

now women are want to gastronomy to make their cooking cheerful and healthy


What is a 10 letter word that starts with gas?

Gastronomy?There may be several words that meet this criterion but "gastronomy" springs to mind.


What has the author Peter Barham written?

Peter Barham is a British physicist and author known for his book "The Science of Cooking," which explores the scientific principles behind cooking techniques. He has also co-authored "Molecular Gastronomy: Exploring the Science of Flavor" with Hervé This, a pioneering work in the field of molecular gastronomy.


What is The science or study of food?

Gastronomy.