Which statement shows an example of molecular gastronomy?
Rebecca, a restaurant manager, is always interested in learning about new methods and technologies. She recently read about new types of packaging. She heard about a water-soluble package that can hold the fizz in soda. She experimented with various kinds of packaging and finally settled on edible rice paper. She has been asking her chef to try out new methods in cooking. Her chef used liquid nitrogen to make a meringue. She also experimented with soya nuggets to make vegan burgers.