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that was a whole three decades we've had, a little over, of sort of science in the back of house, science in the kitchen, science of new techniques of food
preparation, a rotovaps and sous vide and all sorts of stuff, changing the way that food is prepared, at least in the hands of some chefs.
We've also had the kind of emergence of all sorts of new ingredients as well to deliver textures and spumes and foams
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