I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.

Wylie Dufresne

Because Biology Certainly Chemistry Cooking Field Lumped Maybe Molecular Mostly Physics Say Science Some While Would

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There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

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