In the Discovery, channel Magazine India (issue: December 2014), Sarabjit Kaur (FIPDes student 2013-2015) tells about her experience of physiochemical phenomena in Indian cuisine. Her article is published under the rubric «Molecular Gastronomy». You can find her article on page 65 (see attached document).

There is also an interview with Hervé This, French physical chemist and FIPDes associate partner, known for his innovation in molecular cooking (page 67).

Find the articles in the following document