Molecular Gastronomy: an introduction

Roisin Burke R. (1) , Hervé This (2) , Alan L. Kelly (3)

1 School of Culinary Arts and Food Technology
2 GENIAL - Ingénierie, Procédés, Aliments
3 School of Food and Nutritional Sciences

In the world of food science, Molecular Gastronomy is a term which is relatively new, but describes the convergence of the two long-established core food disciplines, i.e., food science and the art of the chef.

Mots clés: chef; culinary arts; food ingredients; molecular gastronomy

Domaines: Sciences du Vivant [q-bio]

Roisin Burke R., Hervé This, Alan L. Kelly. Molecular Gastronomy: an introduction. Reference Module in Food Science, Elsevier Ltd, 2016, 978-0-08-100596-5. ⟨hal-01532555⟩