各国营养学家都在致力探讨未来食品的种种问题,以找到维系人类均衡营养的途径。现在研究比较热的一种所谓“分子烹饪法”在欧美最为盛行,餐厅的厨师、物理学家和化学家都在参与这种烹饪方法。该烹饪方法就是根据不同菜品间存在的分子联系进行烹饪。比如巧克力和鱼子酱、芦笋和甘草,这样可望让食物能更好地搭配,满足人体的 Nutritionists from all over the world are devoting themselves to discussing various issues concerning the future of food so as to find a way to maintain the balanced nutrition of human beings. One of the hottest so-called “molecular cooking methods” is now the most prevalent in Europe and the United States. Restaurant chefs, physicists, and chemists are all involved in this type of cooking. The cooking method is based on the existence of different dishes between the molecular link cooking. Such as chocolate and caviar, asparagus and licorice, so that the food can be better matched to meet the human body