Passage B: Questions 41-45      Many of us have had the experience of changing a recipe a little, maybe because we didn'thave a necessary ingredient, or maybe because we didn't really believe a step was important. Theresult? Disaster!         The same thing happened to Herve This (pronounced Tees). He was trying to make a souffle,and instead of adding the egg yolks two at a time, he added them all at the same time. Well, ifyou've ever made a souffle, you know it is a tricky thing. Adding the eggs two at a time is crucial toits success. While Herve's kitchen disaster may have ruined dinner, it led to the creation of the fieldof molecular gastronomy.        Molecular gastronomy applies the laboratory science of chemistry to cooking. Herve, achemist, partnered with Nicholas Kurti, a physics professor, to start this new approach. They lookedat how scientific principles were used to prepare and make food. Herve studied French sauces tofind out their formulas, or specific combinations of types of ingredients, such as how much fat,liquid, flour, and gas or air, each sauce contained. He realized he could use the same combinationsto invent other sauces. Herve and Kurti wanted to know what made different food combinationstaste good. They began a series of workshops to bring together scientists and experts in cooking,and to explore ways to make food taste even better. And the field of molecular gastronomy wasborn.        Molecular gastronomists look at how temperature affects cooking, how to create differenttextures, and how to use what we know about molecules to combine food in completely unexpectedways. The field also looks at the link between the other senses and the sense of taste. For example,potato chips taste better when they come out of a crinkly bag. Ice cream tastes smooth when we rubour hands over velvet but gritty when we feel sand. Two flavors taste particularly well togetherwhen they share a common aroma, or smell. Using this theory, a molecular gastronomist might pairgarlic with coffee and get a good result.        In fact, one of the biggest benefits of molecular gastronomy has been the explosion of newtaste sensations, not to mention some of the best restaurants in the world. Chefs in the field usespecial tools to create such things as frozen mango puree with hot sesame oil or meat and egg icecream pellets. Chefs not only create new dishes and use new techniques, but they also use newways to prepare traditional dishes. For example, New England clam chowder, a milk-based soupwith clams and potatoes, might appear in a dish as fresh cream, raw clams, and a potato mousse.The flavors stay the same, but the form is very different.            Throughout time, cooks have developed recipes that are remarkably successful, but no oneknows why they work so well. Let's go back to that souffle that Herve had so much trouble with.Once he studied how a souffle works, he realized that people had been wrong about the reason forthe souffle's airiness. Cooks thought it was the whipping of the egg whites that cause a soufle torise so high, but Herve discovered that it was, in fact, the evaporation of liquid from the milk andwater. As a souffle is heated, liquid rises out of it, causing bubbles to form and the mixture to nearlydouble in size.        Critics have complained that molecular gastronomy relies on technology too much and paystoo much attention to the form of the food instead of what is actually in the dish. But anyone whohas tried dishes made with these new techniques would have to agree that the field has broughtsomething new and exciting to the ancient art of cooking. And now we know so much more aboutwhy good cooking is as good as it is.
【題組】41. According to the passage, what scientific idea did Herve bring to the study of cooking?
(A) Theories.
(B) Formulas.
(C) Equipment.
(D) Cooking utensils.