4. Conclusion
Since its inception, molecular gastronomy has continued to develop in university laboratories around the world, along with its applications. It's safe to say that the days of molecular cuisine are over, at least in the major industrialized countries, and that we're seeing the rapid development of note-to-note cooking. The issues associated with this new form of food preparation, and the questions it raises, will most likely be the source of a great deal of work, evaluating and exploring the possibilities.
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Bibliography
- DIEUDONNÉ (J.) - Pour l'honneur de l'esprit humain : les mathématiques aujourd'hui, Hachette, Paris (1987).
- - https://www.agroparistech.fr/IMG/pdf/...
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