Research sponsors a group in Molecular
Gastronomy at the Collège de France (its
leader, Hervé This, directs the Erice
workshop); chemist Thorvald Pedersen is the
inaugural Professor of Molecular Gastronomy
at Denmark’s Royal Veterinary and
Agricultural University; and in the United
States, the rapidly growing membership of the
Research Chefs Association specializes in
bringing the chef’s skills and standards to the
food industry.
So in 2004 there’s no longer any need to
explain the premise of this book. Instead,
there’s more for the book itself to explain!
Twenty years ago, there wasn’t much demand
for information about extra-virgin olive oil or
balsamic vinegar, farmed salmon or grass-fed
beef, cappuccino or white tea, Sichuan pepper
or Mexican mole, sake or well-tempered
chocolate. Today there’s interest in all these
and much more. And so this second edition of