Grape Scratch-n-sniff flavor. You nailed it.
I bought them because I just wanted to try something different. I never read the label. No need to after taking the first and last bite.
Wish I'd read this first.
We appreciate the correction, Mr. This. I changed the article to reflect it. I did keep the popular usage of molecular gastronomy as synonymous with molecular cookery, as that is what people in the United States are familiar with.
No, Molecular gastronomy was not coined by Nicholas Kurti and later adopted by Hervé This.
Indeed, This proposed "Molecular Gastronomy", and Kurti proposed to add "and Physical", so that in the beginning, it was "Molecular and Physical Gastronomy", a title that both coined and used together to organize international meetings in Sicily.
And this has nothing to do with "molecular cookery", or "molecular cooking", which means what is done by Adria and others.
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