TITLE

Noodling Around

AUTHOR(S)
Weisberg, Karen
PUB. DATE
January 2006
SOURCE
FoodService Director;1/15/2006, Vol. 19 Issue 1, p12
SOURCE TYPE
Trade Publication
DOC. TYPE
Editorial
ABSTRACT
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.
ACCESSION #
19767582

 

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