Biophysics of Molecular Gastronomy
Publication information:
Michael P. Brenner and Pia M. Sörensen. 2015. “Biophysics of Molecular Gastronomy”. Cell, 161, 1, Pp. 5–8. doi:10.1016/j.cell.2015.03.002
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.