Chef Christian Conticini and chemist Hervé This propose a new approach to gastronomy: eating well is also about understanding which chemical processes occur when we cook food. Each episode is a lesson in molecular gastronomy.
GASTRONOMY UNDER THE MAGNIFYING GLASS
- Philippe Tourancheau
- Documentary
- 1997
- 26 x 13 min
| Production |
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|---|---|
| International seller | Doc & Films International |
