References
We would like to express our appreciation to the following sources, having provided us with insights into the magical realm of molecular gastronomy:
1) http://www.nytimes.com/2011/06/15/dining/el-bulli-is-closing-but-spain-looks-forward.html?pagewanted=all&_r=1&
2) http://www.teagasc.ie/publications/2011/1002/tresearch_201106.pdf
3) http://www.flavourjournal.com/content/2/1/1
4) http://www.nature.com/embor/journal/v7/n11/full/7400850.html
5) http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969722,00.html
6) http://thebellyrulesthemind.blogspot.sg/2007/08/foam.html
7) http://www.molecularrecipes.com/molecular-gastronomy/molecular-gastronomy-history/
8) http://www.curiouscook.com/site/erice.html
9) http://download.springer.com/static/pdf/413/art%253A10.1007%252Fs11483-00890827.pdf?auth66=1383198385_c8f436bedb7882c8f05c55fd2418a305&ext=.pdf
10) http://ehis.ebscohost.com/eds/detail?sid=4cb16878-ff87-476e-8abb-188690246577%40sessionmgr111&vid=2&hid=102&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=bth&AN=21323922
11) http://www.latimes.com/food/dailydish/la-dd-andy-hayler-on-harry-potter-cooking-20131011,0,2163773.story#axzz2j5oX4llJ
12) http://science.howstuffworks.com/innovation/edible-innovations/molecular-gastronomy1.htm
13) http://www.huffingtonpost.com/eli-lehrer/molecular-gastronomy_b_1029637.html
14) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1679779/
15) http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969722,00.html
16) http://science.howstuffworks.com/innovation/edible-innovations/molecular-gastronomy2.htm
17) http://www.molecule-r.com/en/66-cuisine-r-evolution.html
1) http://www.nytimes.com/2011/06/15/dining/el-bulli-is-closing-but-spain-looks-forward.html?pagewanted=all&_r=1&
2) http://www.teagasc.ie/publications/2011/1002/tresearch_201106.pdf
3) http://www.flavourjournal.com/content/2/1/1
4) http://www.nature.com/embor/journal/v7/n11/full/7400850.html
5) http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969722,00.html
6) http://thebellyrulesthemind.blogspot.sg/2007/08/foam.html
7) http://www.molecularrecipes.com/molecular-gastronomy/molecular-gastronomy-history/
8) http://www.curiouscook.com/site/erice.html
9) http://download.springer.com/static/pdf/413/art%253A10.1007%252Fs11483-00890827.pdf?auth66=1383198385_c8f436bedb7882c8f05c55fd2418a305&ext=.pdf
10) http://ehis.ebscohost.com/eds/detail?sid=4cb16878-ff87-476e-8abb-188690246577%40sessionmgr111&vid=2&hid=102&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=bth&AN=21323922
11) http://www.latimes.com/food/dailydish/la-dd-andy-hayler-on-harry-potter-cooking-20131011,0,2163773.story#axzz2j5oX4llJ
12) http://science.howstuffworks.com/innovation/edible-innovations/molecular-gastronomy1.htm
13) http://www.huffingtonpost.com/eli-lehrer/molecular-gastronomy_b_1029637.html
14) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1679779/
15) http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969722,00.html
16) http://science.howstuffworks.com/innovation/edible-innovations/molecular-gastronomy2.htm
17) http://www.molecule-r.com/en/66-cuisine-r-evolution.html