It turns out all molecular and biological systems have speeds of the atoms move inside them; the fastest possible speeds are determined by their molecular vibrations, and this speed is about a kilometre per second.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
Polymeric materials in the form of wood, bone, skin and fibers have been used by man since prehistoric time. Although organic chemistry as a science dates back to the eighteenth century, polymer science on a molecular basis is a development of the twentieth century.
To say that mind is a product or function of protoplasm, or of its molecular changes, is to use words to which we can attach no clear conception.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.
Gays are the molecular opposites of blacks.
Our approach to medicine is very 19th-century. We are still in the dark ages. We really need to get to the molecular level so that we are no longer groping about in the dark.
I don't often meet people who want to suffer cardiovascular disease or whatever, and we get those things as a result of the lifelong accumulation of various types of molecular and cellular damage.
Basically, the body does have a vast amount of inbuilt anti-ageing machinery; it's just not 100% comprehensive, so it allows a small number of different types of molecular and cellular damage to happen and accumulate.
