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Cooking: Delicious science

Nature volume 486, pages S10S11 (21 June 2012) | Download Citation

Chefs are teaming up with researchers to create avant-garde dishes. Is 'molecular gastronomy' more than a fad?

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  1. Courtney Humphries is a freelance science writer based in Boston, Massachusetts.

    • Courtney Humphries

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https://doi.org/10.1038/486S10a

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