| His current Mona Lisa is a three-layer cake, a sensational rendezvous of chocolate, almond, and orange flavors. Turbant, now a caterer in Marseille, France, came up with the recipe when he was asked to bake a birthday cake for a party of 50 guests. The host's only request was that it be "special." After experimenting a bit, Turbant went with the flavors he likes best. [with recipeeeeee] |
| The term molecular gastronomy was coined in the 1980s by a French scientist, Hervé This, and Nicholas Kurti, who was a professor of physics at Oxford University in England. Both men were interested in food science, but they felt that empirical knowledge and tradition were as important in cooking as rational understanding. | 
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Courtesy of The Christian Science Monitor, no less!
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