Molecular gastronomy: nf Gastronomy is a scientific discipline, introduced in 1988 by Hervé This and Nicholas Kurti, who considers that culinary activity has an artistic component, a technical component and that it should provide happiness. Molecular gastronomy explores, essentially from a chemical and physical point of view, these fields. By the "GM" the risks of failures are limited by the knowledge of the culinary processes.
Hervé This has published The Secrets of ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.