- molecular gastronomy and the science of cooking
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Last updated 2008-06-03
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Martin Lersch
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(by Technorati)
- Jean Anthelme Brillat-Savarin: The Physiology of Taste: Or Meditations on Transcendental Gastronomy (first published 1825, 464 p) ISBN: 1582431035
- E. E. Kellogg: Science in the kitchen (first published 1893). Etext available for free from Gutenberg.
