gastronomy

He's not the guy who wrote the molecular gastronomy tome.

The web log files of the three largest B2B purchasing platforms for gastronomy products in Switzerland.

I just wish his molecular gastronomy tome wasn't so awesome, so that I didn't have so much cognitive dissonance about the guy.

Molecular gastronomy does to some extent end up making junk food sometimes, using the same techniques and ingredients.

I'd be happy with it and I'm of the general opinion that molecular gastronomy is pretentious wankery.

Whether or not the OP is serious, it reminded me much of molecular gastronomy, and approaching food scientifically.

As just one counter-example, texture is a very big deal, and something with which the folks into molecular gastronomy do some very interesting things.

Molecular gastronomy is technology taken from the industrial food sciences, so they're probably one step ahead of you already.

Microsoft may well be completely uninvolved, but while the molecular gastronomy movement lacks any motive for involvement, the same cannot be said for Microsoft.

You could spend a lot of time learning about baking ratios, classical French technique, molecular gastronomy, etc...Contrast that goal with a more specific one like learning to cook Chinese food in the Sichuan tradition.

Interesting molecular gastronomy idea: Take the carotene butter as mentioned, mix with tapioca maltodextrin to make a carrot flavored powder, then take carrot cake cupcakes with a buttercream frosting make with carotene butter and drizzle the powder on the frosting as a topping.