【多选题】The field of molecular gastronomy2.Herve This and Nicholas Kurti3.Many restaurants are offering low-carb options4.A perfectly made soufflé5.The rise in obesity6.Changes in the labeling of food product...
A.
as a result of the recent dieting trend.
B.
have resulted in better food purchasing decisions.
C.
is the result of chemical and physical reactions.
D.
arose from interest in how cooking worked.
E.
contribute to its taste.
F.
are responsible for the term "molecular gastronomy."