Hello ! It's Sarah from MyScienceWork and this month, we wanted to focus on molecular gastronomy and more broadly on food... And we have a special discount for all big data fans... Have a good reading !
Interview with the architect of molecular gastronomy
How did a flat soufflé in the spring of 1980 inspire an entirely new field of scientific research? And what are the implications of molecular gastronomy for future generations?
Food is a big thing all over the world, and in MyScienceWork it's even MORE than that (our business dev' spends literally her whole time to eat). In a short article, we tell you about veganism, #asmr and other moods en vogue.
Hope you´ve enjoyed the selection of this month! To get involved in our Community Newsletter, feel free to give me your opinion and contact me, I will be happy to share your content with the whole community!
Communication & Marketing Officer @MyScienceWork