Here in France, the new official curriculum for all colleges introduced the topic "science and cooking" (I remind you that there will never be any "science in the kitchen", as science is science, and cooking is technique).
Hence, the Ateliers expérimentaux du goût and the Ateliers Science & Cuisine get a new interest.
How to use these educational tools?
You will find some hints on :
Sorry, it's in French!
Vive la gourmandise éclairée!