Browsing FAS Scholarly Articles by Keyword "food studies"
Now showing items 1-1 of 1
-
Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy
(Wiley-Blackwell, 2013)This article reports on “molecular gastronomy,” a food movement whose practitioners—chemists who study food and chefs who apply their results—define as the application of the scientific method and laboratory apparatuses ...