Molecular gastronomy
Molecular Gastronomy is a subdiscipline of Food Science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components, which are social, artistic and technical.
History[edit | edit source]
Molecular gastronomy dates back to 1988 when a Hungarian physicist, Nicholas Kurti, and a French physical chemist, Hervé This, started implementing scientific techniques into culinary arts. The term "molecular gastronomy" was coined in 1992 by the late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
Techniques[edit | edit source]
Molecular gastronomy techniques have given rise to innovative dishes like transparent ravioli, hot gelatins, spheres with liquid centers, and many others. Some of the techniques used in molecular gastronomy include Spherification, Gelification, Emulsification, Foams, Sous-vide, and Deconstruction.
Impact[edit | edit source]
Molecular gastronomy has had a profound impact on the food industry and restaurant culture. It has led to the creation of entirely new textures and flavors, and has changed the way people perceive and experience food. Some of the most famous chefs in the world, such as Ferran Adria, Heston Blumenthal, and Grant Achatz, are known for their work in molecular gastronomy.
Criticism[edit | edit source]
Despite its popularity, molecular gastronomy has also faced criticism. Some critics argue that it focuses too much on the technical aspects of cooking and not enough on the taste and tradition of food. Others believe that it is a passing trend and not a lasting influence on the culinary world.
See also[edit | edit source]
References[edit | edit source]
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