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關於Molecular gastronomy
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Molecular gastronomy or molecular cuisine is the science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. The term Molecular Gastronomy was born in 1992
最新版本1.399的更新日誌
Last updated on 2015年09月20日
Minor bug fixes and improvements. Install or update to the newest version to check it out!
Molecular gastronomy歷史版本
Molecular gastronomy 1.399
2015年09月20日4.3 MB