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During our stay in London for the first time I was able to establish personal contact with some of the organic chemists, whose work I knew and admired from the literature. I found them most gracious and helpful.

A molecular gastronomist is really just someone who explores the world of science and food.

When I began playing around at being a physical chemist, I enjoyed very much doing work on the structure of DNA molecules, something which I would never have dreamed of doing before I started.

I'm about to become a member of the Chemists Society of America. I'm very proud of that.

In this atmosphere I soon became interested in nucleic acids.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I have always been an avid reader of chemical literature, eager for what is new.

My special fascination has been to understand better the world of chemistry and its complexities.

I know that, except for carbon, there would be no life in the universe. Except for this one atom, there would be no life. Well, why? When you think about it, it does get spooky. Encountering these molecules are spiritual experiences similar to what I remember in church as a child, only these are more serious.