Oui Chef -

History of Molecular Gastronomy

"I think it is a sad reflection on our civilization that while we can and do measure the
temperature in the atmosphere of Venus we do not know what goes on inside our souffls." Nicholas Kurti
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, - " Haute Cuisine"

,
" mariage de saveurs"

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, Herv This,
,

Ferran Adri

, ( Workshop - Science and Gastronomy, Erice, Italy)
,

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Image Courtesy - Ferran Adri's elBulli (A Yogurt and Jamaica Pepper Foam with Beet)


Oui Chef -
Molecular Gastronomy: its evolution and Progressive Indian Cuisine
Food science- existence ,
This Kurti-
Molecular Gastronomy la carte ,

, Molecular Gastronomy -
,
Herv This Father of Molecular Gastronomy,
Nicholas Kurti , -
- -
Royal Society of London-
,
Reverse Baked
Alaska, Slow Lamb Roast (Low Temp. Cooking)

Kurti-

Gastronomy

London, Royal Society

Food Science Molecular

Kurti- , -

Benjamin Thompson,
-,

London-

Kurti - , Kurti This

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, meringue
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Sauce - ,
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PermutationCombination
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Culinary Scene-

Kurti ,

,
,
Jean-Marie Lehn
Herv This- ,
,



Chef Pierre
Gagnaire, Chef Ferran Adri, Chef Homaro Cantu, Chef Heston Blumenthal, Chef Grant Achatz
,
,
Chef
Ferran Adri- elBulli- ,

Molecular Gastronomy- ,

Progressive Indian Cuisine

, , World ranking- Asia ranking-

Chef Gaggan Anand
Bon Apptit! :)
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Image Courtesy - CNN (Chef Gaggan Anand)