Molecular gastronomy | Wikipedia audio article
Channel: wikipedia tts
Date: 30/12/2018

This is an audio version of the Wikipedia Article:
https://en.wikipedia.org/wiki/Molecular_gastronomy


00:00:48 1 Examples
00:00:58 1.1 Eponymous recipes
00:02:01 2 History
00:04:44 2.1 Precursors
00:05:37 2.1.1 Marie-Antoine Carême (1784–1833)
00:06:17 2.1.2 Evelyn G. Halliday and Isabel T. Noble
00:07:46 2.1.3 Belle Lowe
00:08:58 2.1.4 Elizabeth Cawdry Thomas
00:10:20 2.2 Nicholas Kurti
00:12:11 2.3 Hervé This
00:14:00 3 Objectives
00:15:20 3.1 Areas of investigation
00:16:27 4 Chefs
00:18:49 5 Techniques, tools and ingredients
00:20:54 6 Alternative names and related pursuits
00:23:14 7 See also
00:23:24 7.1 People
00:23:32 7.2 Restaurants



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

Listen on Google Assistant through Extra Audio:
https://assistant.google.com/services/invoke/uid/0000001a130b3f91
Other Wikipedia audio articles at:
https://www.youtube.com/results?search_query=wikipedia+tts
Upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts
Speaking Rate: 0.855705321967645
Voice name: en-US-Wavenet-B


"I cannot teach anybody anything, I can only make them think."
- Socrates


SUMMARY
=======
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use.