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article:
The state of molecular cuisine.


summary:

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.



article’s category: Article
language: English
date: 05/02/2010
protagonists: elBullifoundation
medium: THE WALL STREET JOURNAL EUROPE
article’s page number: 4

journalists: Javier Espinosa