What was your relfection or insperati0on for this fine art work.
Answer:
Molecular gastronomy is a novel discipline within the food science area. Its main difference with the traditional food science and technology studies is its focus on kitchen restaurant and home kitchen levels. It is the constituent of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and chemicals. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988.
Explanation:
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The oldest known are more than 44,000 years old (art of the Upper Paleolithic), found in both the Franco-Cantabrian region in western Europe, and in the caves in the district of Maros (Sulawesi, Indonesia)
One of the oldest known figurative paintings, a depiction of an unknown bovine, was discovered in the Lubang Jeriji Saléh cave and dated to be more than 40,000 (perhaps as old as 52,000) years old