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A Floating Lab Explores the Fringes of Science and Gastronomy

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Science  17 May 2013:
Vol. 340, Issue 6134, pp. 809
DOI: 10.1126/science.340.6134.809

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Summary

Ben Reade and the Nordic Food Lab are part of a movement known as molecular gastronomy that started in the 1990s as a project to understand how ingredients are transformed during cooking.