Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • News
  • Published:

Italian molecular cookery 'ban' condemned

Nature (2010)Cite this article

Subjects

Decree to rein in additives could put more processed foods on restaurant tables.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on Springer Link
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Authors
  1. Emiliano Feresin
    View author publications

    You can also search for this author in PubMed Google Scholar

Related links

Related links

Related links in Nature Research

Books & Arts Hacking: Home cooking with a twist

Books & Arts: A question of taste

Q&A: The molecular master chef

Molecular Gastronomy

Related external links

Slow Food International

The Italian additives law

Rights and permissions

Reprints and permissions

About this article

Cite this article

Feresin, E. Italian molecular cookery 'ban' condemned. Nature (2010). https://doi.org/10.1038/news.2010.125

Download citation

  • Published:

  • DOI: https://doi.org/10.1038/news.2010.125

Search

Advanced search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing