molecular gastronomy
noun [ U ] uk/məˌlek.jʊ.lə ɡæsˈtrɒn.ə.mi/ us/məˌlek.jʊ.lɚ ɡæsˈtrɑː.nə.mi/
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）
preparing and cooking food according to the scientific principles of what changes happen to different foods when they are cooked or combined with other foods
Molecular gastronomy is concerned with the chemical reactions that occur during culinary transformations. 分子美食学关注的是烹饪转化过程中发生的化学反应。
I recently told him about molecular gastronomy and how some chefs have turned their kitchens into chemistry labs. 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。
- More examples
- Molecular gastronomy is a branch of food that looks at the scientific basis of cooking.
- Heston Blumenthal's trademark technique is known as molecular gastronomy.
- Yoshi has taken some concepts from the molecular gastronomy school of cooking.