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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table Perspectives on Culinary History)Read on Amazon

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table Perspectives on Culinary History)

www.amazon.com/dp/B006ZQS1L8
Adam Gamwell

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Top Highlights

  • The problem is that the name of the current gastronomic revolution was coined by scientists instead of journalists, a mortal error.
  • “Molecular gastronomy” is a metaphor or, really, a metonymy.
  • Maybe we should call the current revolution atomic gastronomy.
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