Becoming A Culinary Chemist

Created Feb 20 2011 - 9:00pm Updated 2014- August My first brush with molecular gastronomy came decades ago with attempts to convince my Italian mother that the shape of pasta noodles actually affects their taste. Although all forms are made with semolina(from durum wheat), their shapes affect texture which is part of the taste experience.... Continue Reading →

Create a website or blog at

Up ↑