Archive for October, 2011
By Craille Maguire Gillies Published in the October 2011 issue of The Walrus Library-quiet, fluorescent lit and immaculate, Mirko Betti’s lab at the University of Alberta, in Edmonton, looks like the kind of place a chef — in particular, a molecular gastronomist — would love. Instead of stoves and chopping blocks, a gas chromatography machine [ READ MORE ]
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