Apr. 9, 2022

Molecular Gastronomy

What is Molecular Gastronomy?

Molecular gastronomy is the analysis of the physical and chemical processes that occur during cooking. By exploring and manipulating these processes, delicious, functional, and artistic results can be achieved. In every top-leading restaurants, molecular gastronomy is performed to elevate the view of food, like an expensive piece of art. 

How does it work and why is it important?

Molecular gastronomy works by interacting ingredients to produce a variety of effects. It is the combination of physical, biological, and chemical mechanisms that make a recipe successful.

Like scientists, chefs can understand why certain outcomes happen by studying behind different culinary procedures or common methods. Molecular gastronomy is an invaluable field of study because it allows chefs to perform trials and errors with new food techniques, often creating a shared culinary innovation of learning and enjoyment.

History & Background of Molecular Gastronomy

The term 'gastronomy' was firstly introduced in 1801 as the title of a poem by Joseph Berchoux. It was Brillat-Savarin, in his Physiologie du goût (1825) who systematized the study of food and cooking under this name.

In 1988, a Hungarian physicist, Nicholas Kurti and his fellow French chemist, Hervé This invented the term 'molecular and physical gastronomy'. It was then widely surfaced all over the world, with world-class chefs thrillingly inventing innovative molecular cooking techniques.