Books et al.Gastronomy

Food futurism

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Science  20 Mar 2015:
Vol. 347, Issue 6228, pp. 1322
DOI: 10.1126/science.aaa2504

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vol. 347 no. 6228 1322

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    Author Information

    1. Job Ubbink
    Note-by-Note Cooking: The Future of Food Hervé This Columbia University Press, 2014. 286 pp.
    The In Vitro Meat Cookbook: The Lab Grown Hamburger and 45 Other Recipes Koert van Mensvoort and Hendrik-Jan Grievink BIS, 2014. 192 pp.
    1. The reviewer is at Food Concept & Physical Design, “The Mill,” CH-4112 Flüh, Switzerland.
    1. E-mail: job.ubbink{at}themill.ch

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