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The origin of the term 'molecular gastronomy' and its first international workshop

The 1992 event was born from a conversation between American cooking instructor Elizabeth Cawdry Thomas and Italian physicist Ugo Valdrè, who agreed on the merits of the science of cooking. The International Workshop on Molecular and Physical Gastronomy was named, in part, after the field of molecular biology to lend it prestige and greater seriousness.

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