Klingt schon ziemlich hart, was der Enterpreneur den niederländischen Gastronomen so alles vorwirft: Almost all Dutch meals consisted of soggy fish, overcooked meat, boiled potatoes and bland cheese, often washed down with a glass of milk, or at best, cheap wine. A dour Protestant tradition seemed responsible. Doch die molekulare Gastronomie konnte auch in diesem [...]

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