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September 2010 Issue

Molecular Gastronomy: Food Science Raises the Culinary Bar

Have you ever wondered what makes glossy white peaks form when you whip egg whites, or how an ordinary jug of milk can be transformed into rich, pungent cheese? Welcome to the world of molecular gastronomy (MG), a whole new culinary discipline that explores the intersection between food science and gastronomy, and takes fine cuisine to the next level. MG builds upon the body of food science developed in the 1950s as food scientists documented the chemical properties of foods and how they react to cooking techniques.

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