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Commentary
Nature Materials 4, 5–7 (1 January 2005) | doi:10.1038/nmat1303
Molecular gastronomy
Abstract
Molecular gastronomy, having initially become popular through international workshops at the Ettore Majorana Centre for Scientific Culture (Erice, Sicily), is now spreading, with the creation of professorships in France, Greece and Denmark, seminars all over the world, conferences, a European programme, PhD studies, and also recognition by cooks of the interest of the technological applications of this scientific discipline. In September 2004, a commentary in Nature Materials stated that “we can take our science into the chef's domain — a developing area called molecular gastronomy”.
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