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© CNRS Images - 2008
Reference
2002
The Molecular Gastronomy
Series title
EfferveSciencesAntoine 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.
Duration
00:29:00
Production year
Définition
SD
Color
Color
Sound
Sound
Version(s)
French
Original material
Video DV Cam
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