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Keywords: molecular gastronomyClose
Gastronomica (2014) 14 (2): 46–55.
Published: 01 May 2014
...Kevin Landis The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received...
Gastronomica (2011) 11 (2): 76–84.
Published: 01 May 2011
..., carrageenan, or guar gum, for example) . Or what if your grandmother, or even more so your mother, used mostly processed foods because she enjoyed the convenience they names, including molecular gastronomy, science-based cooking, and experimental cuisine . 9 This interest in dialogue among scientists...
Gastronomica (2008) 8 (2): 51–54.
Published: 01 May 2008
... state of consciousness created by the molecular gastronomy dining experience. Facing conflicting sensory stimuli, the diner is forced to assimilate the chef's flow of associations, in order to endure the experience. This contributes to a diffusion of limits between the two, making the molecular dining...