molecular gastronomy n.— «Should jam be cooked in a copper pan? When gnocchi come floating to the surface of boiling water, does that mean they are cooked? Molecular gastronomy—a branch of food science that focuses on cooking and food...
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...
molecular gastronomy n.— «One of France’s most prestigious academic institutions has founded a laboratory devoted to the study of “molecular gastronomy.” The new unit at the College de France in Paris will be headed by Dr...
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...
lex genetica n.— «Just as the novel term lex informatica describes the deployment of technological constraints on electronic information as a source of policy, the neologism lex genetica expresses the same idea with respect to...
g-machine n.— «The 911 eclipses the mile-a-minute mark in 3.9 seconds, having used less than 200 feet of roadway to do so. In short, Porsche’s turbo thruster is the most efficient g-machine Poular Science has ever tested.» —“A...