"Molecular Gastronomy" is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.
Formally, molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.
The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. In 1992, it became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This, based on exploring the science behind traditional cooking methods. (Wikipedia)
http://en.wikipedia.org/wiki/Molecular_gastronomy
An useful article on this topic:
"Molecular Gastronomy: Understanding physical and chemical processes of cooking and eating" (see link)
Date: February 9, 2015
Source: Biophysical Society
Summary:
An expert in biophysics, epigenetics and food science is working to gain a deeper understanding of genome compaction within the cells in our bodies and the way it influences gene expression. "Molecular gastronomy," is dedicated to the study of the physical and chemical processes involved in cooking and eating.
http://www.sciencedaily.com/releases/2015/02/150209142458.htm
Sundarapandian, what is your question? The Wikipedia article does explain it quite well, from my perspective.
A clear opinion. Molecular gastronomy is ridiculous and foolish. But who ever likes it, please enjoy your molecules, and as dessert I propose a single well cooked and spiced atom.
Dear Hanno Krieger - Are you sure? You don't want to try a "hot ice-cream"??
To get a nice description of "molecular gastronimy" see the film:
Le Chef (2012)
http://www.imdb.com/title/tt1911553/
Dear Prof. Costas Drossos: Thank you for the kind reply! We shall read details about this new film "Le Chef" (2012). [French movie?]
I know this nice name "molecular", but all I´ve learned were foams, strange colored add ons and undefined ingredients. It´s no my gusto.
To articulate my problem with hot ice cream: Molecular means atomic level, and who can explain to me what temperature is for an atom? ;-))
The magic molecular ingredient that makes hot ice cream possible is called methyl cellulose. It is a vegetable-derived chemical compound that has the intriguing property of being a thermo-reversible gelling agent.
http://en.wikipedia.org/wiki/Methyl_cellulose
Dear Sundarapandian,
I try to be earnest now. I know molecular gastronomy, and I know hot ice smelting if being cooled and all the other new inventions. And I think, chemistry and physics should be applied when cooking. But not with such strange products in modern gastronomy. Guests are paying incredible prices for such strange compositions.
No, I prefer only natural products, but cooked and prepared perfectly in fanciful combinations and spiced with unexpected flavours, smells and states.
BTW: I love cooking, and my family and friends enjoy my kitchen (each atom!).;-))
- Badges
- Science topic
- Similar topics
- Chemistry