Molecular Artistry

15 May 2005, Posted by Jennifer Iannolo in food

Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.

Lucien Tendret

[Told ya.]