Abstract
Following the success of UK chefs such as Heston Blumenthal and Sat Bains, the application of science to cooking is becoming increasingly popular in the UK. Initially, this started in the big food science centers of UK universities, but now science is becoming embedded in catering courses, and evening lectures on science-related food topics are increasingly popular. This trend is being taken up by restaurants and even bars around the UK, as scientific books, equipment, and ingredients are starting to crop up in food and drink destinations around the country.
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