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article:
The state of molecular cuisine.


resum:

For years, so-called molecular gastronomy, an avant-garde culinary movement best known for its gels and emulsions and its wild chemical experiments with food, has teased the palates of diners.



tipus d’article: Reportatge
idioma: Anglès
data: 05/02/2010
protagonista: elBullifoundation
mitjà: THE WALL STREET JOURNAL EUROPE
pàgina de l’article: 4

periodistes: Javier Espinosa