Publication: Biophysics of Molecular Gastronomy
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2015-03
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Elsevier BV
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Brenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8.
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Abstract
Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways.
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