GASTRONOMY UNDER THE MAGNIFYING GLASS

  • Philippe Tourancheau
  • Documentary
  • 1997
  • 26 x 13 min

Chef Christian Conticini and chemist Hervé This propose a new approach to gastronomy: eating well is also about understanding which chemical processes occur when we cook food. Each episode is a lesson in molecular gastronomy.

Production
  • Ex Nihilo
International seller Doc & Films International