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Topic: Marc Powell - Food Hacker's Guide to Molecular Gastronomy
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gastronomy is a culinary aesthetic of a growing number of chefs worldwide who wish to cross-pollinate their culinary skills with the trade secrets of chemists, physicists, researchers, perfumers and industrial food manufacturers. Typically, only the most high end restaurants have the budgets to stock their kitchens with steam baths, centrifuges, and microscopes. Spurred on by the friendly competition rife in the FOR
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