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Molecular Gastronomy
Sounds like Gastronomy or Molecular 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.
Anne Cazor has written: 'Molecular cuisine' -- subject(s): Cooking, Molecular gastronomy
Chemicals commonly used for encapsulation in molecular gastronomy include sodium alginate and calcium lactate for creating spheres through spherification, and lecithin for creating foams through the process of siphon foaming. These chemicals are used to create unique textures, flavors, and presentations in dishes.
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.
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
Her knowledge of gastronomy aided her in her pursuit of becoming a chef.
now women are want to gastronomy to make their cooking cheerful and healthy
Gastronomy?There may be several words that meet this criterion but "gastronomy" springs to mind.
Gastronomy.
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