molecular gastronomy
n.— «The cool thing about molecular gastronomy is that when you understand the chemical make-up of certain ingredients, you have a better understanding of what goes well with what.» —“Adding some weird science as a cooking ingredient” by Jaime Ee Business Times (Singapore) May 15, 2004. (source: Double-Tongued Dictionary)
Further reading
What if, instead of being an inanimate object, a dictionary were alive? That’s the idea behind a lavishly illustrated new children’s book called The Dictionary Story (Bookshop|Amazon) by Oliver Jeffers and Sam Winston. This is part of a...
Astronauts returning from space say they experience what’s called the overview effect, a new understanding of the fragility of our planet and our need to reflect on what humans all share as a species. A book about the end of the universe...