Eponymous recipes

New dishes named after famous scientists includes:

• Gibbs - infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. Named after physicist Josiah Willard Gibbs (1839–1903).

• Vauquelin - using orange juice or cranberry juice with added sugar when whipping eggs to increase the viscosity and to stabilize the foam, and then microwave cooking. Named after Nicolas Vauquelin (1763–1829), one of Lavoisier's teachers.

• Baumé - soaking a whole egg for a month in alcohol to create a coagulated egg. Named after the French chemist Antoine Baumé (1728–1804).