Application of Molecular and Physical Gastronomy to technique and art ("Edible ideas")

Recipes

Application of Molecular and Physical Gastronomy to technique and art ("Edible ideas")

20 octobre 2022

Rédaction: H. This

The International of Molecular and Physical Gastronomy publishes articles dealing with applications of Molecular and Physical Gastronomy to technique and art. When the culinary art is concerned, such applications falls in the category of "Edible ideas"

The International of Molecular and Physical Gastronomy publishes articles dealing with applications of Molecular and Physical Gastronomy to technique and art.
When the culinary art is concerned, such applications falls in the category of "Edible ideas"

 

Such articles are evaluated as all the others in this journal

Date de modification: 23 février 2023