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The Molecular Gastronomy

Series title

EfferveSciences

Reference

2002

Duration

00:29:00

Production year

2008

Versions

Original material

SD
4/3
Color
Sound

Summary

Antoine Spire interviews Hervé This, an INRA chemical physics researcher, specialist in molecular gastronomy.
This scientific discipline explores the practices and the culinary transformations, looking for the mechanisms of the phenomena which happen during the preparation and the cooking.

Personality(ies)

Scientific referent(s)

Scientific topics

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