Important contributions have been made by scientists, chefs and authors such as Hervé This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Robert Wolke (chemist, author.) It is different for the application of scientific knowledge to cooking, that is "molecular cooking" (for the technique) or "molecular cuisine" (for a culinary style), for which chefs such as Raymond Blanc, Philippe and Christian Conticini, Ferran Adria, Heston Blumenthal, Pierre Gagnaire (chef).
Important contributions have been made by scientists, chefs and authors such as Hervé This (chemist), Nicholas Kurti (physicist), Peter Barha.m (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Robert Wolke (chemist, author.) It is different for the application of scientific knowledge to cooking, that is "molecular cooking" (for the technique) or "molecular cuisine" (for a culinary style), for which chefs such as Raymon.d Blanc, Philippe and Christian Conticini, Ferran Adria, Heston Blumenthal, Pierre Gagnaire (chef).