Word: molecular
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...Blumenthal was a photocopier salesman. He had never worked in a kitchen, and his knowledge of food came entirely from books. Now he is one of the youngest chefs in history to earn three Michelin stars and, just shy of his 39th birthday, is the leading light of molecular gastronomy, an emerging school of cooking that emphasizes the science of cuisine--like understanding why meat is best slow-cooked at 136° (higher temperatures cause the proteins to tighten up and release their juices into the pan). "The name molecular gastronomy is quite bad," says Blumenthal. But his food, despite...
...didn't take off until he asked himself, Why do green beans have to be boiled in salted water? "All the books said it was a must, but I couldn't figure out why," says Blumenthal. With no cooking mentors to rely on, he cold-called Oxford University molecular-gastronomy pioneer Nicholas Kurti, only to learn that Kurti had died in 1998. So Blumenthal got the list of participants at Kurti's annual food-science conference and rang Peter Barham, a physicist at the University of Bristol. "The answer is that green beans don't need salted water," says Barham...
...Chemistry department is considering creating a class designed for just that: providing students with research experience to help prepare them for labwork-heavy theses and to get them in contact with potential advisers. The idea for this class was partially inspired by MCB 100: “Experimental Molecular and Cellular Biology...
Assistant Professor of Microbiology and Molecular Genetics Sean Whelan was also one of the five authors...
...goal is to use this information to understand in more detail the molecular mechanism by which Ebola virus uses cell surface enzymes to invade cells,” Cunningham wrote...