Talk:Gastrophysics

Comparison with Molecular Gastronomy
Am I crazy, or is this the exact same thing as the article in Molecular Gastronomy? The other article is much more thorough and covers the same basic concept. From the lead on molecular gastronomy:

"seeks to investigate the physical and chemical transformations of ingredients that occur in cooking"

and for Gastrophysics:

"employs principles from physics and chemistry to attain a fundamental understanding of the worlds of gastronomy and cooking"

They sound like the same concept, or at least concepts with a very large amount of overlap. If these truly are distinct from one another, it would be wonderful if there was at least a sentence indicating in what ways they're different. --2A02:A210:2402:FF00:FC03:1E43:37B8:AAF (talk) 13:25, 27 July 2020 (UTC)