Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
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.
In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums by the commercial food processing industry. It has since been used to describe the food and cooking of a number of famous chefs, though many of them do not accept the term as a description of their style of cooking.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
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.
In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums by the commercial food processing industry. It has since been used to describe the food and cooking of a number of famous chefs, though many of them do not accept the term as a description of their style of cooking.
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