尤其是分子美食学，它是一门相对较新的学科，依赖于对香气作用机制的理解，从而最大限度地利用香气。
The relatively new discipline of molecular gastronomy, especially, relies on understanding the mechanics of aroma to manipulate flavor for maximum impact.
一种称为神经美学的新兴学科正试图将科学客观性引入艺术研究，并已经带给我们对很多名作更好的理解。
An emerging discipline called neuroaesthetics is seeking to bring scientific objectivity to the study of art, and has already given us a better understanding of many masterpieces.
事实上，这些学科的分类都是为了便于人们的理解和出于热爱而建立的。
There are no frontiers between the disciplines that man sets himself for understanding and loving.
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