WE EAT ONLY DISPERSE SYSTEMS: THE PREPARATION OF DISHES IS LARGELY BASED ON THE CONTROL OF THE MICROSTRUCTURE OF FOOD, I.E. CONVALENT AND NON CONVALENT FORCES BETWEEN FOOD MOLECULES

摘要

We eat only what physical chemists call disperse systems, formerly named colloids. Hence the scientific study of culinary processes, done by the discipline named Molecular Gastronomy, had to devise a way of describing transformations of disperse systems. Such modelization leads to the invention of an infinite number of new dishes.