Noodling Around

Weisberg, Karen
January 2006
FoodService Director;1/15/2006, Vol. 19 Issue 1, p12
Trade Publication
The article provides information on experiments with food and recipes as of January 2006. Wylie Dufresne experimented with gellan, a gum derived from bacterially fermented carbohydrate, in the kitchen of WD50 restaurant. Dufresne later handled a noodling experiment with methylcellulose, a polysaccharide gel. Hugo Liu, a researcher and lecturer in the field of artificial intelligence, designed a smart cookbook database project.


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