ぶんし
分子ガストロノミー
1. molecular gastronomy
2. Molecular gastronomyaffect eggs, and their viscosity, their surface tension, and different ways of introducing air into them. ]] Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
Read “Molecular gastronomy” on English Wikipedia
Read “分子ガストロノミー” on Japanese Wikipedia
Read “Molecular gastronomy” on DBpedia
Read “Molecular gastronomy” on English Wikipedia
Read “分子ガストロノミー” on Japanese Wikipedia
Read “Molecular gastronomy” on DBpedia
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