International Workshop on Molecular and Physical Gastronomy

Target entity: International Workshop on Molecular and Physical Gastronomy
Context triple: [Nicholas Kurti, coFounderOf, International Workshop on Molecular and Physical Gastronomy]

• A. Modernist Cuisine: The Art and Science of Cooking
  Modernist Cuisine: The Art and Science of Cooking is a multi-volume, scientifically driven cookbook that explores the physics, chemistry, and innovative techniques behind modernist cooking.
• B. On the Properties of Foodstuffs
  "On the Properties of Foodstuffs" is a medical and dietary treatise by the 9th-century physician Hunayn ibn Ishaq that systematically analyzes the health effects and qualities of various foods within the framework of Greco-Arabic medicine.
• C. Open Kitchen: Inspired Food for Casual Gatherings
  Open Kitchen: Inspired Food for Casual Gatherings is a contemporary cookbook by food stylist and author Susan Spungen that focuses on relaxed, make-ahead-friendly recipes designed for easy entertaining.
• D. Recipes: A Collection for the Modern Cook
  "Recipes: A Collection for the Modern Cook" is a contemporary cookbook by food stylist and culinary expert Susan Spungen, offering approachable, stylish recipes tailored to today’s home cooks.
• E. The Sense of Taste
  The Sense of Taste is a Baroque genre painting by Flemish artist Theodoor Rombouts, depicting a lively scene centered on the human sense of taste as part of an allegorical series on the five senses.
• F. None of above. chosen
• G. Unsure - the case is ambiguous/there is not enough information to decide.

Target entity: International Workshop on Molecular and Physical Gastronomy
Target entity description: The International Workshop on Molecular and Physical Gastronomy is an early, pioneering forum that brought together scientists and chefs to explore the scientific principles underlying cooking and food preparation.

• A. Modernist Cuisine: The Art and Science of Cooking
  Modernist Cuisine: The Art and Science of Cooking is a multi-volume, scientifically driven cookbook that explores the physics, chemistry, and innovative techniques behind modernist cooking.
• B. On the Properties of Foodstuffs
  "On the Properties of Foodstuffs" is a medical and dietary treatise by the 9th-century physician Hunayn ibn Ishaq that systematically analyzes the health effects and qualities of various foods within the framework of Greco-Arabic medicine.
• C. Open Kitchen: Inspired Food for Casual Gatherings
  Open Kitchen: Inspired Food for Casual Gatherings is a contemporary cookbook by food stylist and author Susan Spungen that focuses on relaxed, make-ahead-friendly recipes designed for easy entertaining.
• D. Recipes: A Collection for the Modern Cook
  "Recipes: A Collection for the Modern Cook" is a contemporary cookbook by food stylist and culinary expert Susan Spungen, offering approachable, stylish recipes tailored to today’s home cooks.
• E. The Sense of Taste
  The Sense of Taste is a Baroque genre painting by Flemish artist Theodoor Rombouts, depicting a lively scene centered on the human sense of taste as part of an allegorical series on the five senses.
• F. None of above. chosen