Science enters the kitchen in a special "Biology of Food" issue from the leading scientific journal Cell. This set of Review and Commentary articles comes on the heels of a recent collaboration between Cell Press and the ...
Other
Mar 26, 2015
0
12
Anyone who's ever been to France knows it's a country that celebrates its food and takes enormous pride in not only the taste, but also the appearance and the overall "joie de vivre" involved. So it should come as no surprise ...
Materials Science
Feb 9, 2015
0
18
One of the most iconic forms of avant-garde cuisine, also known as molecular gastronomy, involves the presentation of flavorful, edible liquids—like cocktails or olive oil—packaged into spheres. Now a team of scientists, ...
Materials Science
Oct 1, 2014
0
2
Not another turkey, caviar or Yule Log! What if the traditional end-of-year feast was left up to scientists? The menu might surprise a few...
Other
Dec 26, 2011
1
0
A new and relatively little-known scientific discipline called molecular gastronomy has quietly revolutionized the dining experience in some famous restaurants and promises to foster a wider revolution in other restaurant ...
Other
Apr 7, 2010
0
0
(PhysOrg.com) -- Why do some foods taste terrible when others are absolutely delicious? Is it the ingredients, the way they have been grown and cooked, or simply the mood we are in today?
Biochemistry
Mar 3, 2010
0
0
