Index

Molecular Gastronomy 3 Introduction 3 Areas of Investigation 4 Techniques, Tools and Ingredients 4 Perception 5 Restaurants 6  Alinea 6  elBulli 6  The Fat Duck 6  Schwa 6  Puesto 33 7  The Inventing Room 7 Conclusions 7 Article: 9 Images: 10 Bibliography 12

Molecular Gastronomy
Introduction

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 first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations.
Molecular gastronomy, or also known as molecular cuisine, is the science of cooking, but it has a twist, chefs explore new possibilities. This type of cooking focus on embracing sensory and food science, combining tools from the science lab and ingredients from the food industry, it takes in consideration the chemical reasons behind the transformation of ingredients, as well as the social,