Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
More about Molecular gastronomy ....
How ingredients are changed by different cooking methods
How all the senses play their own roles in our appreciation of food
The mechanisms of aroma release and the perception of taste and flavor
How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
How cooking methods affect the eventual flavor and texture of food ingredients
How new cooking methods might produce improved results of texture and flavor
How our brains interpret the signals from all our senses to tell us the "flavor" of food
How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.
Initially the term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.
A Must read 4 all .....
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Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
More about Molecular gastronomy ....
How ingredients are changed by different cooking methods
How all the senses play their own roles in our appreciation of food
The mechanisms of aroma release and the perception of taste and flavor
How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
How cooking methods affect the eventual flavor and texture of food ingredients
How new cooking methods might produce improved results of texture and flavor
How our brains interpret the signals from all our senses to tell us the "flavor" of food
How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.
Initially the term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.
A Must read 4 all .....
http://
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