A Quote by Grant Achatz

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist. — © Grant Achatz
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
Now we see evolutionary trends in a variety of areas ranging from atomic and molecular physics through fluid mechanics, chemistry and biology to large scale systems of relevance in environmental and economic sciences
Molecular chemistry, the chemistry of the covalent bond, is concerned with uncovering and mastering the rules that govern the structures, properties and transformations of molecular species.
A molecular gastronomist is really just someone who explores the world of science and food.
The theoretical side of physical chemistry is and will probably remain the dominant one; it is by this peculiarity that it has exerted such a great influence upon the neighboring sciences, pure and applied, and on this ground physical chemistry may be regarded as an excellent school of exact reasoning for all students of the natural sciences.
Supramolecular chemistry, the designed chemistry of the intermolecular bond, is rapidly expanding at the frontiers of molecular science with physical and biological phenomena.
My interest in the sciences started with mathematics in the very beginning, and later with chemistry in early high school and the proverbial home chemistry set.
Moreover, the works already known are due to chance and experiment rather than to sciences; for the sciences we now possess are merely systems for the nice ordering and setting forth of things already invented; not methods of invention or directions for new works.
There are four great sciences, without which the other sciences cannot be known nor a knowledge of things secured ... Of these sciences the gate and key is mathematics ... He who is ignorant of this [mathematics] cannot know the other sciences nor the affairs of this world.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
Few scientists acquainted with the chemistry of biological systems at the molecular level can avoid being inspired.
It's weird because I once lost a job because I had a chemistry read with the lead actor, and I could tell we had negative chemistry. He was very lovely, but you could tell. We had the chemistry of two chairs.
One man alone had really known the sciences, namely, Robert, Bishop of Lincoln.
You learn to respect team chemistry. It's the fourth quarter, there's two minutes left, the shot clock is winding down, and we're like, 'What do we do?' We didn't have that flow. Chemistry comes down to repetition. It's not, 'We've played some games; we have chemistry now.'
In research, I wanted to establish the medicinal chemistry/bioassay conjugation as an academic pursuit, as exciting to the imagination as astrophysics or molecular biology.
Chemistry dissolves the goddess in the alembic, Venus, the white queen, the universal matrix, Down to the molecular hexagons and carbon-chains.
The evidence for evolution pours in, not only from geology, paleontology, biogeography, and anatomy, but of course from molecular biology and every other branch of the life sciences.
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