Latest Molecular gastronomy Stories
- Joan Roca talks about `The BBVA Cooking Tour Experience,' a milestone in the history of gastronomy MADRID, Dec.
Chef Curtis Duffy's Grace has a unique contemporary style that embodies the creativity and the innovation which makes Chicago a unique culinary destination CHICAGO, Nov.
Amongst the chefs featured on the new site are Ferran Adria Acosta, Philippe Legendre, Alain Passard, and many more TEL AVIV, Israel, August 5, 2014 /PRNewswire/ --
Chef and owner of a Michelin-rated restaurant will speak at UnleashWD the only innovation conference for the wholesale distribution industry. Chicago, Il (PRWEB)
Kitchen on Fire announces its “12 Week Basics of Cooking Series” which offers home cooks a solid foundation in culinary education.
NAPLES, Fla., July 12, 2011 /PRNewswire/ -- Innovative Food Holdings, Inc.
A new and relatively little-known scientific discipline called molecular gastronomy has quietly revolutionized the dining experience in some famous restaurants and promises to foster a wider revolution in other restaurant and home kitchens.
Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide.
BOCA RATON, Fla., Jan. 27 /PRNewswire/ -- Although Adria's combination of science and cooking may seem fashionable and modern, the pairing of these disciplines goes way back. In the early days of chemical science, chemists borrowed procedures and knowledge from cooks.
- Having no light.
- Of or relating to the region of a body of water that is not reached by sunlight and in which photosynthesis is unable to occur.