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Meat glue: It sounds utterly repellent; like some pre-industrial, rustic adhesive made out of horse hooves that smells of old fish and burnt hair, but...
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Find out more about David: David Szondy is a an award-winning freelance writer, playwright, retired university lecturer and former chef who writes regularly about molecular gastronomy for a number of magazines including Charged and iQ. |
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Monroe Molecular Gastronomy Examiner's Articles
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