[extropy-chat] The Extropy of Cooking

[scerir]

From: "J. Andrew Rogers"
> -- cooking is a very complex art,
> especially at the very high end.

At the very high end, in Italy, is Davide Cassi,
a professional physicist, and molecular gastronomer ...
http://www.identitagolose.it/english/dessert/relatore.php?relatore=22

For the French branch of molecular gastronomy see
http://www.csmonitor.com/2004/0218/p11s02-lifo.html
http://www.college-de-france.fr/chaires/chaire10/page_herve/Molecular_Gastronomy.pdf
http://en.wikipedia.org/wiki/Herv%C3%A9_This
http://folk.uio.no/lersch/mat/index.e.html
http://www.discover.com/issues/feb-06/features/cooking-for-eggheads/
http://www.columbia.edu/cu/cup/catalog/data/023113/023113312X.HTM

Italian magazines report that the business of
molecular gastronomy is growing very fast,
and the number of ice-creamers using super-cold
means - such as helium, and coarse graining
super-effects - is increasing.

Another side of the physics 'wall' :-)