#molecular

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗

— Joel Robuchon

#additional #additives #bad #chemicals #compared

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. ↗

— Joel Robuchon

#doing #find #good #i #i am

But while doing that I'd been following a variety of fields in science and technology, including the work in molecular biology, genetic engineering, and so forth. ↗

— K. Eric Drexler

#biology #doing #engineering #fields #following

By then, I was making the slow transition from classical biochemistry to molecular biology and becoming increasingly preoccupied with how genes act and how proteins are made. ↗

— Paul Berg

#becoming #biochemistry #biology #classical #genes