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Does that term apply just to the molecular aspect of food? As in what molecules in a cake make it taste a certain way, or aspects of certain proteins or something.

Or can it refer more generally to anything related to studying food. For example, if I did an experiment on how the presentation of food affects the flavor, say if I gave the same dish that either looked very fancy or was just dumped on a paper plate, and it turned out people thought it tasted better when it looked fancy. Would my experiment count as an experiment in Molecular Gastronomy?

If not, what would be the word to describe that?

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How do I start cooking with Molecular Gastronomy?
I have been cooking for years now, and I want to step it up to the next level and start cooking with molecular gastronomy.

Where is a good place to start?

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