molecular gastronomy

English

Etymology

Coined in 1988 by Oxford physicist Nicholas Kurti and INRA chemist Hervé This. Publicly disseminated by Elizabeth Cawdry Thomas and Nicholas Kurti in 1992.[1]

Noun

molecular gastronomy (uncountable)

  1. the use of scientific principles and practices in cooking and food preparation

See also

References
  1. Harold McGee, Curious Cook: Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy
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