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Molecular Gastronomy and Unboiling an Egg

After recently rediscovering Heston Blumenthal I’ve been reading a lot about molecular gastronomy and, as such, Hervé This and Nicholas Kurti – the grandfathers of molecular gastronomy and Blumenthal’s inspiration.

Now it appears Hervé This has unboiled an egg.

This entry was posted in food, science and tagged herve-this, heston-blumenthal, molecular-gastronomy, nicholas-kurti on 29 February, 2008 by Lloyd Morgan.

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