Molecular Gastronomy Can Save Us From Food Shortage
"In 2006, This teamed up with chef Pierre Gagnaire at his eponymous three-Michelin-starred restaurant in Paris to create desserts such as "Note by Note No. 1." The “apple-flavored” sago pearls were served with a “lemon-flavored” granita and wafer-thin “caramel crisps” that were concocted from ascorbic acid, glucose, citric acid and maltitol." - Kenneth Goh
