Description

Molecular gastronomy or molecular cuisine isthe science of cooking but it is commonly used to describe a newstyle of cuisine in which chefs explore new culinary possibilitiesin the kitchen by embracing sensory and food science, borrowingtools from the science lab and ingredients from the food industryand concocting surprise after surprise for their diners. Formally,the term molecular gastronomy refers to the scientific disciplinethat studies the physical and chemical processes that occur whilecooking. Molecular gastronomy seeks to investigate and explain thechemical reasons behind the transformation of ingredients, as wellas the social, artistic and technical components of culinary andgastronomic phenomena in general. The term Molecular Gastronomy wasborn in 1992