En plus d'aider les cuisiniers à comprendre les mécanismes qui se produisent lorsqu'ils cuisinent, la gastronomie moléculaire est un excellent moyen de démocratiser les sciences.
In addition to helping cooks understand the mechanisms that are happening while they are cooking, molecular gastronomy is an excellent way to democratise science.
Chocolate presents a particular engineering challenge--it is a complex mixture, which means it is difficult to predict its behaviour under processing conditions.
"What 'clusters' are you in? What clusters do you want to be in? Which of your friends or acquaintances is a connector?"
"Thus something that was simply an unremarkable feature of my life for several years turned into a key qualification"
People expect that when they pick up a bottle of their favourite beer it tastes the same as the last one they had. Yet the ingredients used to make beer come from nature. How then is it possible to make the product the same every time?
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