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Photo by Diana Polekhina on Unsplash

When renowned head chef of several Michelin star restaurants Andre Chiang visited France as part of a documentary he was filming for Channel News Asia, viewers may have been surprised when he spent a significant portion of his screen time not in restaurants or kitchens, but in science labs.

One of the people he met in these labs was Hervé This, a Parisian chemist and the father of molecular gastronomy, the investigation of physical and chemical transformations of ingredients that occur during cooking. More recently, he’s also the developer of a radical style of food preparation: note-by-note cooking. This style…

Nadya Tan

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