Modernist cuisine: the art and science of cooking
Myhrvold, Nathan, Young, Chris, food scientist, Bilet, Maxime, Smith, Ryan Matthew
Year of Publication 2011
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Year of Publication 2011
Book
On the rise of shocking food
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.12.2022)
Published in International journal of gastronomy and food science (01.12.2022)
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Journal Article
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Youssef, Jozef, Spence, Charles
Published in International journal of gastronomy and food science (01.07.2021)
Published in International journal of gastronomy and food science (01.07.2021)
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Journal Article
Gastromotive dining: Using experiential multisensory dining to engage customers
Youssef, Jozef, Spence, Charles
Published in International journal of gastronomy and food science (01.03.2023)
Published in International journal of gastronomy and food science (01.03.2023)
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Journal Article
Assessing the long-term impact of the molecular gastronomy movement on haute cuisine
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.12.2018)
Published in International journal of gastronomy and food science (01.12.2018)
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Journal Article
Review: Modernist Cuisine , by Nathan Myhrvold et al
Published in Gastronomica
(01.02.2012)
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Journal Article
USPTO ISSUES TRADEMARK: MODERNIST CUISINE GALLERY
Published in US Fed News Service, Including US State News
(06.08.2020)
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Newsletter
USPTO ISSUES TRADEMARK: MODERNIST CUISINE
Published in US Fed News Service, Including US State News
(28.02.2017)
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Newsletter