Search Results for 'physical chemist'
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These days everything seems to be classed as ‘high-tech’ from phones to cars to iPads to games to television on demand. Now the ancient art of cooking has entered an era of research and is producing a food style that is know as molecular gastronomy. Over the centuries cooking has evolved mainly through trial and error, noting carefully what worked and then attempting to replicate it again and again. That is the basis of a recipe and now we have thousands if not millions of recipe books to choose from. However, there has been very little pure research into exactly why certain recipes worked at the molecular level.