Molecular Gastronomy Can Save Us From Food Shortage
"One of Professor This’s favorite dishes is an artificial green-colored macarón from Restaurant Julien Binz in Ammerschwihr, France. He says: “It has a delicate balance of flavors as the chef uses compounds that smell like freshly cut grass or very green olive oil and cucumber. Its consistency was perfect with the right proportion of crispiness and gel-like texture.”" - Kenneth Goh
