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| Nicholas Kurti |
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Nicholas was the head of Physics at OxfordUniversity and the person who coined the phrase “Molecular Gastronomy”, some 35 years ago. He made a presentation on this subject at the Royal Institution in 1969 entitled The Physicist in the kitchen.
His hobby was cooking, and among his achievements were a reversed baked Alaska (frozen on the outside and hot inside), and organising several international workshops in Erice (Italy) on "Molecular and Physical Gastronomy". |
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