molecular gastronomy, food science, low-temperature cooking, sous vide

[asviraspossible]

http://khymos.org/
http://www.cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/
http://www.wildlifenews.alaska.gov/index.cfm?adfg=wildlife_news.view_article&issue_id=40&articles_id=230