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匈牙利著名食家兼物理學家 Nicholas Hurti 感嘆科學家能夠量度遙遠的金星的大氣層溫度,卻不知道眼前的梳乎厘為甚麼那樣好吃,1992年,他和法國化學家 Herve This在西西里成立了國際工作坊,開創由專業廚師及科學教授合作研究食物原理的先河。第一輯《滋味科學》就邀得有「分子美食之父」美譽的Herve This親述煎牛扒的心得。 新二輯《滋味科學》會邀請各大學的科研人士、營養師、食家和... Read more
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