Chefs, scientists examine world of molecular gastronomy

06/3/2013 | Wall Street Journal, The

At the sixth-annual World Science Festival, scientists and chefs gathered to hear the latest in food research including how children's acute sense of taste affects their preferences and how understanding each food's ideal cooking temperature can transform meals. "When you hear scientists you’re sort of trapped in your world of thinking," says Rachel Dutton, a microbiologist who studies cheese at the Harvard University Center for Systems Biology. "But when you actually go out and experience the science -- in this case, that’s the food -- you get a totally different perspective on the way you think about things."

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