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Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy
Published online by Cambridge University Press: 08 March 2007
Abstract
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The scientific strategy of molecular gastronomy includes modelling ‘culinary definitions’ and experimental explorations of ‘culinary precisions’. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes
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