Note by Note: a New Revolution in Cooking

Other literature type OPEN
Burke, Roisin; Danaher, Pauline;
(2016)
  • Publisher: Dublin Institute of Technology

Note by note cooking is an application of Molecular Gastronomy. It was first proposed by French Physical Chemist and Molecular Gastronomy Co-founder, Hervé This. Note by Note dishes are being created as part of Ph.D. research in the Dublin Institute of Technology, Catha... View more
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