| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2035111 | Cell | 2015 | 4 Pages |
Abstract
Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways.PaperClip To listen to this audio, enable JavaScript on your browser. However, you can download and play the audio by clicking on the icon belowHelp with MP3 filesOptionsDownload audio (4106 K)
Related Topics
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Authors
Michael P. Brenner, Pia M. Sörensen,