Brenner, Michael P.Sorensen, Pia2020-03-272015-03Brenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8.0092-8674http://nrs.harvard.edu/urn-3:HUL.InstRepos:42640960Chefs 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.en-USJournal Article2020-03-2710.1016/j.cell.2015.03.002