Read more at: Molecular Gastronomy
Molecular Gastronomy
Lab equipment and chemistry has made its way into the kitchen - with water baths, centrifuges, freeze dryers, 3D printers and more now involved in gastronomic creations. During the December 2017 Science Makers session, over 25 members of the SRI, Cambridge Makespace and interested members of the public heard about some of the techniques of 'molecular gastronomy' and tried them out!