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Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy

by Jesslyn Lau

Can the novel methods used to conjugate individual 'notes' one day solve the issue of world hunger?

The post Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy appeared first on The Peak Magazine.

Posted in Cooking, Food, Gourmet & Travel, Herve This, Molecular gastronomy, Note by Note cuisine

Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy

by Jesslyn Lau

Can the novel methods used to conjugate individual 'notes' one day solve the issue of world hunger?

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Cooking, Food, Gourmet & Travel, Herve This, Molecular gastronomy, Note by Note cuisine
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