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
Chase from Jacksonville, Florida, grew up in Sacramento, California, where kids played Rochambeau instead of rock, paper, scissors. Why the difference in names? Nobody knows. Folklorists call this a choosing game, and while the hand-game itself...
Next time you stub your toe, try letting loose with a Bandoozer! Sarah from Elk Rapids, Michigan, says her grandparents invented a fake swear word bandoozer to give kids the thrill of naughtiness without any real harm. Bandoozer doesn’t appear in...