It’s becoming increasingly common in these times to speak about the role played by science in the kitchen. A cook not only prepares food out of unchanged traditional recipes. A chef, as the curious individual he or she is, starts wondering about things. And for them science seems to have all the answers.

Fundamental objectives have to do with the research of gastronomic and culinary aphorisms, the exploration of existing recipes, the introduction of new cooking tools (ingredients and methods) and the invention of new dishes. All this much is intended to reach out, by the hand of science, to a broader public by tackling such a general-interest topic as eating.