For centuries, cooks have been applying recipes without looking for the mechanisms of the culinary transformations. A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the discipline discusses its aims and importance.
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This, H. Molecular gastronomy. Nature Mater 4, 5–7 (2005). https://doi.org/10.1038/nmat1303
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