[extropy-chat] The Extropy of Cooking
scerir at libero.it
Mon Jun 26 08:42:25 UTC 2006
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 ...
For the French branch of molecular gastronomy see
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' :-)
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