Collaborations Between Cooks and Chemists Push the Boundaries of Taste
Monday, April 8, 2013 - 17:00
in Physics & Chemistry
After walking hand-in-hand as partners for centuries, cooking and chemistry now are sprinting ahead in a collaboration that is producing new taste sensations and unimaginable delights for the palate. That's the word from a renowned expert on chemistry and cooking who spoke here today at the 245th National Meeting & Exposition of the American Chemical Society (ACS), the world's largest scientific society.