But while doing that I'd been following a variety of fields in science and technology, including the work in molecular biology, genetic engineering, and so forth.
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.
When we consider the fact that nearly three-quarters of the surface of the globe is covered by oceanic water, we begin to realise that the molecular scattering of light in liquids may possess an astronomical significance, in fact contribute in an important degree to the observed albedo of the earth.
I decided that the University of Sussex in Brighton was a good place for this work because it had a strong tradition in bacterial molecular genetics and an excellent reputation in biology.
A molecular gastronomist is really just someone who explores the world of science and food.
Protein engineering is a technology of molecular machines - of molecular machines that are part of replicators - and so it comes from an area that already raises some of the issues that nanotechnology will raise.
In 1995, I founded The Molecular Sciences Institute with a gift from the Philip Morris Company where I hoped that we could create an environment where young people could pursue science in an atmosphere of harmonious purpose and high intellectual challenge.
Molecular biology has routinely taken problematic things under its wing without altering core ideas.
One of the major lessons in all of biochemistry, cell biology and molecular medicine is that when proteins operate at the sub cellular level, they behave in a certain way as if they're mechanical machinery.
It's terrifying the way molecular biology has become more and more jargon ridden. But I strongly believe that my book can be read by the intelligent layman. I want everyone who bought a copy of 'A Brief History of Time' to buy a copy of 'Genome'.
According to the belief, molecules closer together than 200 nanometers could not be told apart with focused light. This is because, in a packed molecular crowd, the molecules shout out their fluorescence simultaneously, causing their signal, their voices, to be confused.
I cannot imagine a more enjoyable place to work than in the Laboratory of Molecular Biology where I work.
Disease and ill health are caused largely by damage at the molecular and cellular level, yet today's surgical tools are too large to deal with that kind of problem.
Essentially, every technology you have ever heard of, where electrons move from here to there, has the potential to be revolutionized by the availability of molecular wires made up of carbon. Organic chemists will start building devices. Molecular electronics could become reality.
Nature - how, we don't know - has technology that works in every living cell and that depends on every atom being precisely in the right spot. Enzymes are precise down to the last atom. They're molecules. You put the last atom in, and it's done. Nature does things with molecular perfection.
Give us detailed, testable, mechanistic accounts for the origin of life, the origin of the genetic code, the origin of ubiquitous bio macromolecules and assemblages like the ribosome, and the origin of molecular machines like the bacterial flagellum, and intelligent design will die a quick and painless death.
The conservative statement is that telomere length is a biomarker, but it's probably not passive. There are some very intimate relationships between things such as molecular markers for inflammation and telomere health.
Chemical compounds of carbon can exist in an infinite variety of compositions, forms and sizes. The naturally occurring organic substances are the basis of all life on Earth, and their science at the molecular level defines a fundamental language of that life.
Much of modern molecular biology and microbiology has been based on the effort to decipher the basic code of life, which is made up of four nucleotides: adenine, thymine, cytosine, and guanine.
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.
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
I decided to pursue graduate study in molecular biology and was accepted by Professor Itaru Watanabe's laboratory at the Institute for Virus Research at the University of Kyoto, one of a few laboratories in Japan where U.S.-trained molecular biologists were actively engaged in research.
