University of Lincoln, UK

Can Molecular Gastronomy distinguish French and Italian cuisine ?

Molecular Gastronomy is a subfield of Physics and Physical Chemistry of food. Tonight a part of our group participated in an extensive scientific discussion if Molecular Gastronomy can distinguish French and Italian cuisines. The results of the discussion were not conclusive and in a true spirit of the British science it was decided that a more thorough research needs to be conducted in this emerging scientific direction.

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