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Molecular Gastronomy is Not Molecular Cooking: A Demonstration: Part 2

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So you want to study Chemistry?
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Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE.
Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.

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So you want to study Chemistry?

Molecular Gastronomy is Not Molecular Cooking: A Demonstration: Part 1

First part of a special Christmas event, with Professor Hervé This; Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech and Raymond Blanc OBE; renowned chef and owner of Le Manoir aux Quat' Saisons.
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Episode Information

Series
So you want to study Chemistry?
People
Hervé This
Raymond Blanc
Keywords
science
chemistry
cooking
molecular gastronomy
Department: Department of Chemistry
Date Added: 22/12/2010
Duration: 00:23:10

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