Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook

International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cook