Molecular gastronomy (English Wikipedia)

"Alinea Project". Ceylon cinnamon rods are ignited just before service and left to smoulder as the dish is eaten, creating a curtain of smoky cinnamon aroma

amazon.com

Halliday, Evelyn G.; Noble, Isabel T. (1928), Hows and Whys of Cooking, University of Chicago press, ASIN B00085Y4BS

archive.org

Lowe, Belle (1937), Experimental Cooking, New York: John Wiley & Sons Inc., retrieved 2010-09-08

bp.blogspot.com

1.bp.blogspot.com

"bacon decorated with butterscotch and dehydrated apple, served threaded on a horizontal wire".

chef2chef.net

"Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors". Chef 2 Chef. Retrieved 2011-03-30.

chestofbooks.com

Lowe, Belle (1932), Experimental Cooking, New York: John Wiley & Sons Inc., retrieved 2010-09-08

chow.com

"Bite the Antenna - Gear - Food News". CHOW. 2006-11-09. Archived from the original on 2011-05-19. Retrieved 2011-03-30.
"You're Mispronouncing "Achatz" - Feature - Food News". CHOW. 2007-01-12. Archived from the original on 2010-12-22. Retrieved 2011-03-30.

christinetoomey.com

Toomey, Christine (28 March 2010). "What Ferran Adrià is cooking up after El Bulli". Blog. London. Retrieved 25 February 2022.

cookingbuddies.com

Le Sanctuaire Store - Category Molecular Gastronomy Archived May 26, 2013, at the Wayback Machine

cornell.edu

chla.library.cornell.edu

Halliday, Evelyn G.; Noble, Isabel T. (1943), Food Chemistry and Cookery, University of Chicago Press, retrieved 2010-09-08

curiouscook.com

"Harold McGee, Curious Cook: Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy". Curiouscook.com. Archived from the original on 2010-10-24. Retrieved 2010-09-08.

discovermagazine.com

Gadsby, Patricia (2006-02-20). "Cooking For Eggheads". Discover Magazine. Retrieved 2010-09-08.

doi.org

Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat Hervé This, EMBO Reports (2006) 7, 1062–1066 doi:10.1038/sj.embor.7400850
Kroger, Manfred (2006-08-02). "What's All This We Hear about Molecular Gastronomy?". Comprehensive Reviews in Food Science and Food Safety. 5 (3): 48–50. doi:10.1111/j.1541-4337.2006.00003.x.
This, Hervé (November 2006), "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat", EMBO Reports, 7 (11): 1062–6, doi:10.1038/sj.embor.7400850, PMC 1679779, PMID 17077859
Cassi, Davide (February 2011), "Science and cooking: the era of molecular cuisine", EMBO Reports, 12 (3): 191–6, doi:10.1038/embor.2011.18, PMC 3059914, PMID 21331098

egullet.org

"Notes on the International Workshop on Molecular Gastronomy 2004". Egullet. Retrieved 2010-09-08.

embopress.org

Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat Hervé This, EMBO Reports (2006) 7, 1062–1066 doi:10.1038/sj.embor.7400850

gastronomie-moleculaire.blogspot.com

"Hervé This Blog 2 | Gastronomie Moléculaire". Blogspot. 2004-02-26. Retrieved 2010-09-08.

ghostarchive.org

Husband, Stuart (2 August 2012). "What next for El Bulli mastermind Ferran Adrià?". The Telegraph. Archived from the original on 2022-01-12.

gourmet.com

Kuh, Patric (January 1, 2005). "Proving It: Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks". gourmet.com.

hangar-7.com

"Joan, Jordi and Josep Roca at Restaurant Ikarus". Hangar-7.com. Retrieved 2012-02-16.

hervethis.blogspot.com

"Hervé This Blog". Blogspot. Retrieved 2010-09-08.

ift.org

members.ift.org

"Food Technology Magazine Article by Herve This 12/2008" (PDF). Members.ift.org. Archived from the original (PDF) on 2009-11-06. Retrieved 2010-09-08.

infn.it

ccsem.infn.it

"1999 INTERNATIONAL WORKSHOP ON MOLECULAR AND PHYSICAL GASTRONOMY - EMFCSC". Ccsem.infn.it. 1999-05-10. Archived from the original on 2021-06-16. Retrieved 2010-09-08.

inra.fr

"INRA France Abstract on Molecular Gastronomy". Inra.fr. Archived from the original on October 15, 2009. Retrieved 2010-09-08.

khymos.org

"Eggs". Khymos.org. 2009-04-08. Retrieved 2010-09-08.
"History of Molecular Gastronomy". Khymos.org. 2008-05-13. Archived from the original on 2008-07-05. Retrieved 2010-09-08.
"Definitions of Molecular Gastronomy". Khymos.org. 2010-08-09. Archived from the original on 2020-02-18. Retrieved 2010-09-08.

luomo.fi

Restaurant Luomo Helsinki, Finland

madridlab.net

"Adam Melonas's Progressive cuisine Blog". Madrid Lab. Retrieved 2012-02-16.

mcc-shop.com

Hölscher, Dietmar. "nova kuirejo - SOSA Ingredients - Category Molecular Gastronomy". Mcc-shop.com. Retrieved 2010-09-08.

modernistcuisine.com

"modernistcuisine.com". modernistcuisine.com. Retrieved 2012-02-16.

movable-feast.com

"Next Culinary Movement - Culinary Constructivism". Movable Feast. 2004-11-17. Archived from the original on 2017-09-20. Retrieved 2012-02-16.

nih.gov

ncbi.nlm.nih.gov

This, Hervé (November 2006), "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat", EMBO Reports, 7 (11): 1062–6, doi:10.1038/sj.embor.7400850, PMC 1679779, PMID 17077859
Cassi, Davide (February 2011), "Science and cooking: the era of molecular cuisine", EMBO Reports, 12 (3): 191–6, doi:10.1038/embor.2011.18, PMC 3059914, PMID 21331098

pubmed.ncbi.nlm.nih.gov

This, Hervé (November 2006), "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat", EMBO Reports, 7 (11): 1062–6, doi:10.1038/sj.embor.7400850, PMC 1679779, PMID 17077859
Cassi, Davide (February 2011), "Science and cooking: the era of molecular cuisine", EMBO Reports, 12 (3): 191–6, doi:10.1038/embor.2011.18, PMC 3059914, PMID 21331098

nytimes.com

MOSKIN, JULIA (June 14, 2011). "After El Bulli, Spain Looks Forward". nytimes.com.
KAMP, DAVID (2011-03-30). "Charlie Trotter, a Leader Left Behind". nytimes.com.

pierre-gagnaire.com

"Pierre Gagnaire Website - Art et Science". Pierre-gagnaire.com. Archived from the original on 2010-11-26. Retrieved 2010-09-08.

slate.com

Lisa Abend, slate.com Fish Foam and Spherified Mango Juice: Will Spanish avant-garde cuisine stand the test of time? March 26, 2008
Abend, Lisa (March 26, 2008). "Fish Foam and Spherified Mango Juice: Will Spanish avant-garde cuisine stand the test of time?". slate.com. Retrieved 2011-08-03.

telegraph.co.uk

Husband, Stuart (2 August 2012). "What next for El Bulli mastermind Ferran Adrià?". The Telegraph. Archived from the original on 2022-01-12.

theage.com.au

Preston, Matt (April 29, 2008). "The new frontier". Melbourne: The Age. Retrieved 2011-08-03.

theguardian.com

"'Molecular gastronomy is dead.' Heston speaks out". The Guardian. London. Retrieved 25 February 2022.
"The Man Who Unboiled an Egg". The Observer. 2010-07-28. Retrieved 2013-02-17. interview with Hervé This
Blumenthal, Heston (2006-12-10). "Statement on the New Cookery". The Guardian. London. Retrieved 2010-09-08.

theworlds50best.com

El Celler de Can Roca Archived 2011-10-02 at the Wayback Machine The World's 50 Best Restaurant Awards 2011

web.archive.org

"Harold McGee, Curious Cook: Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy". Curiouscook.com. Archived from the original on 2010-10-24. Retrieved 2010-09-08.
"INRA France Abstract on Molecular Gastronomy". Inra.fr. Archived from the original on October 15, 2009. Retrieved 2010-09-08.
"1999 INTERNATIONAL WORKSHOP ON MOLECULAR AND PHYSICAL GASTRONOMY - EMFCSC". Ccsem.infn.it. 1999-05-10. Archived from the original on 2021-06-16. Retrieved 2010-09-08.
"History of Molecular Gastronomy". Khymos.org. 2008-05-13. Archived from the original on 2008-07-05. Retrieved 2010-09-08.
"Pierre Gagnaire Website - Art et Science". Pierre-gagnaire.com. Archived from the original on 2010-11-26. Retrieved 2010-09-08.
"Definitions of Molecular Gastronomy". Khymos.org. 2010-08-09. Archived from the original on 2020-02-18. Retrieved 2010-09-08.
"Peter Barham on Molecular Gastronomy –". Discovery Channel. Archived from the original on 2010-02-28. Retrieved 2010-09-08.
"http://content.time.com/time/specials/packages/article/0,28804,2058044_2060338_2059872,00.html". Time. April 4, 2011.
"Molecular Gastronomy Resources". A La Cuisine!. 2004-11-20. Archived from the original on 2011-01-03. Retrieved 2010-09-08.
Le Sanctuaire Store - Category Molecular Gastronomy Archived May 26, 2013, at the Wayback Machine
"Bite the Antenna - Gear - Food News". CHOW. 2006-11-09. Archived from the original on 2011-05-19. Retrieved 2011-03-30.
"You're Mispronouncing "Achatz" - Feature - Food News". CHOW. 2007-01-12. Archived from the original on 2010-12-22. Retrieved 2011-03-30.
"Food Technology Magazine Article by Herve This 12/2008" (PDF). Members.ift.org. Archived from the original (PDF) on 2009-11-06. Retrieved 2010-09-08.
"Next Culinary Movement - Culinary Constructivism". Movable Feast. 2004-11-17. Archived from the original on 2017-09-20. Retrieved 2012-02-16.
El Celler de Can Roca Archived 2011-10-02 at the Wayback Machine The World's 50 Best Restaurant Awards 2011
Alinea Biographies Archived 2011-07-07 at the Wayback Machine

wired.com

McGrane, Sally (2007-07-24). "The Father of Molecular Gastronomy Whips Up a New Formula". Wired. Retrieved 2011-08-03.
McGrane, Sally (2007-07-24). "The Father of Molecular Gastronomy Whips Up a New Formula". Wired. Retrieved 2010-09-08.

yourdiscovery.com

"Peter Barham on Molecular Gastronomy –". Discovery Channel. Archived from the original on 2010-02-28. Retrieved 2010-09-08.

zagat.com

"Zagat Buzz Blog: Chefs Weigh In: "Modernist Cuisine" or "Molecular Gastronomy"? March 24, 2011". Zagat.com. 2011-03-24. Retrieved 2011-03-30.