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4. Conclusion
Since its inception, molecular gastronomy has continued to develop in university laboratories around the world, along with its applications. It's safe to say that the days of molecular cuisine are over, at least in the major industrialized countries, and that we're seeing the rapid development of note-to-note cooking. The issues associated with this new form of food preparation, and the questions it raises, will most likely be the source of a great deal of work, evaluating and exploring the possibilities.
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Conclusion
Glossary
Bibliography
- DIEUDONNÉ (J.) - Pour l'honneur de l'esprit humain : les mathématiques aujourd'hui, Hachette, Paris (1987).
- - https://www.agroparistech.fr/IMG/pdf/ GOUT__fiches_corrigees_.pdf...
Websites
Works by Hervé THIS https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog http://gastronomie-moleculaire.blogspot.fr/
Events
Annual molecular gastronomy courses http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy :
International Workshops on Molecular Gastronomy N. Kurti
Directory
Organizations – Federations – Associations (non-exhaustive list)
International Center for Molecular Gastronomy http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
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