molecular gastronomy
noun[U]
uk/məˌlek.jʊ.lə ɡæsˈtrɒn.ə.mi/us/məˌlek.jʊ.lɚ ɡæsˈtrɑː.nə.mi/preparingandcookingfoodaccordingto thescientificprinciplesof whatchangeshappento differentfoodswhen they arecookedorcombinedwith otherfoods:
分子美食学，分子料理（指根据不同食物在烹饪或与其他食物混合时发生变化的科学原理来准备和烹饪食物）Moleculargastronomyisconcernedwith thechemicalreactionsthatoccurduringculinarytransformations.分子美食学关注的是烹饪转化过程中发生的化学反应。
Irecentlytold him aboutmoleculargastronomyand how somechefshaveturnedtheirkitchensintochemistrylabs.我最近告诉过他分子美食学这个概念，以及一些厨师如何将厨房变成了化学实验室。
- Moleculargastronomyis abranchoffoodthatlooksat thescientificbasisofcooking.
- Heston Blumenthal'strademarktechniqueisknownasmoleculargastronomy.
- Yoshi has taken someconceptsfrom themoleculargastronomyschoolofcooking.
Preparing food
- batch cooking
- biga
- bind
- butter
- buttered
- can't boil an eggidiom
- clarify
- glaze
- glazed
- grate
- ingredient
- jerk
- re-season
- recipe
- rehydrate
- restuff
- rice
- toss
- whip
- zap