Journals of special interest:

The following are mostly academic articles of which many may require a subscription to read. You local library may however be able to get you a copy for free, and you can always visit the library of your nearest university.

Articles published in general news media which touch upon molecular gastronomy:

One comment

  1. I’d start with McGee’s “On food and cooking” and also read one of Hervé This’ books. From there you can go in a great number of directions 🙂 There are really many books available!

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