molecular gastronomy n. in cooking, the study and application of chemistry, physics, and other scientific principles on its processes, preparation, and materials. Editorial Note: Hervé This writes to say, “It’s not my friend Peter Barham who gave the name ‘Molecular Gastronomy,’ but Nicholas Kurti and I, in 1988.” More information can be found in the paper, Molecular Gastronomy: A Scientific Look To Cooking. (source: Double-Tongued Dictionary)
Further reading
Centuries ago, monks who took a vow of silence developed their own hand signs, with hundreds of gestures, that are still in use today. Plus, how do speakers of different languages distinguish similar shades and tints of colors such as red, yellow...
Some people work hard to lose their accent in order to fit in. Others may be homesick for the voices they grew up with and try to reclaim them. How can you regain your old accent? Also, a compelling book about scientific taxonomy shows how humans...