Chefs as Culinary Artists and now as Gastronomical Scientists!

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* Notes: — Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena. — whereas, Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition. — (definitions from