Biophysics of Molecular Gastronomy

 
Thumbnail
View/Open
2015 Sorensen_Brenner_Cell.pdf (768.8Kb)
Access Status
Full text of the requested work is not available in DASH at this time ("restricted access"). For more information on restricted deposits, see our FAQ.
Author
Brenner, Michael P.
Published Version
https://doi.org/10.1016/j.cell.2015.03.002
Metadata
Show full item record
Citation
Brenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8.
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.
Citable link to this page
http://nrs.harvard.edu/urn-3:HUL.InstRepos:42640960

Collections