Assessing the long-term impact of the molecular gastronomy movement on haute cuisine

International Journal of Gastronomy and Food Science

Volumn 14, Issue , 2018, Pages 35-44

  Spence, Charles ^a   Youssef, Jozef ^b  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b KITCHEN THEORY   (United Kingdom)

Author keywords

Cooking movements; Experimental cooking; Food science; Haute cuisine; Modernist cuisine; Molecular gastronomy

Indexed keywords

EID: 85055747027     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2018.10.001     Document Type: Review

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