Sep 19, 2013
26 notes
When science and food collide: a conversation with Wylie Dufresne
The James Beard Award-winning chef Wylie Dufresne has been serving up his unique take on classic dishes for over a decade thanks to advancements in technology as well as in the field of molecular gastronomy, a subdivision of food science that explores what happens to the food we cook on a physical and chemical level.

When science and food collide: a conversation with Wylie Dufresne

The James Beard Award-winning chef Wylie Dufresne has been serving up his unique take on classic dishes for over a decade thanks to advancements in technology as well as in the field of molecular gastronomy, a subdivision of food science that explores what happens to the food we cook on a physical and chemical level.

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    When science and food collide: a conversation with Wylie Dufresne The James Beard Award-winning chef Wylie Dufresne has...
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    wylie ilu ;w;
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