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Essay
Molecular Gastronomy
Article first published online: 2 JAN 2002
DOI: 10.1002/1521-3773(20020104)41:1<83::AID-ANIE83>3.0.CO;2-F
Copyright © 2002 WILEY-VCH Verlag GmbH, Weinheim, Fed. Rep. of Germany
1521-3773/asset/cover.gif?v=1&s=412bc65bdcb3f0e34a94f27c1c13e908726694d4 "Angewandte Chemie International Edition")
Additional Information
How to Cite
This, H. (2002), Molecular Gastronomy. Angewandte Chemie International Edition, 41: 83–88. doi: 10.1002/1521-3773(20020104)41:1<83::AID-ANIE83>3.0.CO;2-F
Publication History
- Issue published online: 2 JAN 2002
- Article first published online: 2 JAN 2002
- Abstract
- Article
- References
- Cited By
Keywords:
- culinary processes;
- every-day chemistry;
- food science;
- molecular gastronomy
Graphical Abstract
41:1<83::AID-ANIE83>3.0.CO;2-F/asset/image_m/mcontent.gif?v=1&s=70430566a8804f2a69d08acf05199538be0191c4 "Thumbnail image of graphical abstract")
Chemistry—recipes for success in the kitchen: Molecular gastronomy is the part of food science that investigates culinary processes, such as the formation of the two cheese soufflés shown. It is a multidisciplinary approach involving mainly chemistry and physics. Its five main aims are discussed and recent results are given.