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I was very pleased that Food Technology magazine published a long article on "molecular gastronomy" in the June ’08 issue. But there was a major mistake. Molecular gastronomy is not part science and part culinary art. It is a scientific discipline, part of food science, which Nicholas Kurti and I introduced in 1988, while preparing the International Workshops on Molecular and Physical Gastronomy.

Much confusion exists over the terms molecular gastronomy, molecular cooking (or cookery), culinology…

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