Am Quote by Joel Robuchon

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

— Alton Brown

I started doing experiments - mostly in organic chemistry, because it was so much more interesting - in my mother's laundry at home.

— John Cornforth

A molecular gastronomist is really just someone who explores the world of science and food.

— Homaro Cantu

I'm really into natural and organic products.

— Chanel Iman

I have lived much of my life among molecules. They are good company.

— George Wald

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

— Grant Achatz

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages…

— Alvin Leung

I also found out that I liked biochemical research and that I could do it.

— Daniel Nathans

I also became interested in chemistry and gradually accumulated enough test tubes and other glassware to do chemical experiments, using small quantities of chemicals…

— Sydney Brenner

I try stuff. I synthesize what's of value with some of the other things I have at my disposal.

— Herbie Hancock

Being a biochemist, I did a lot of tissue-culture research prior to working at NASA and when I first started working there.

— Peggy Whitson

I'm going for something very raw and organic.

— Haley Reinhart