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free books ered the quality and distinctiveness of food products: they taste much the same, and not very good. Improvements in quality can now mean a competitive advantage; and cooks have always been the world’s experts in the applied science of deliciousness. Today, the French National Institute of Agricultural Research sponsors a group in Molecular Gastronomy at the Collège de France (its leader, Hervé This, directs the Erice workshop); chemist Thorvald Pedersen is the inaugural Professor of Molecular Gastronomy at Denmark’s Royal Veterinary and Agricultural University; and in the United States, the rapidly growing membership of the Research Chefs Association specializes in bringing the chef’s skills and standards to the food industry