The Father of Molecular Gastronomy Whips Up a New Formula
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In 2001, [Hervé] This came up with a formal system of classification for what happens when foods are mixed, baked, whipped, fried, sautéed in lime juice, and so forth. It shows, for example, how the 451 classical French sauces break down into 23 distinct types. More important, the system allows the creation and pairing of billions of novel, potentially tasty dishes.
