Biophysics of Molecular Gastronomy
2015 Sorensen_Brenner_Cell.pdf (768.8Kb)
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Brenner, Michael P.
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CitationBrenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8.
AbstractChefs 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 pagehttp://nrs.harvard.edu/urn-3:HUL.InstRepos:42640960
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