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'Molecular gastronomy' is the application of science to culinary practice and more generally gastronomical phenomena.
The term was coined by Hungarian physicist Nicholas Kurti and French chemist Hervé This, both vocal advocates of applying modern science to culinary problems.
The idea of using techniques developed in chemistry to study food was not a new one; it goes back to the 18th century [1]. Kurti and This decided that a new, specific discipline should be created within food science, and looked for a name. The initial proposal was "molecular gastronomy", but Kurti, being a physicist, insisted on adding "and physical", which is why the discipline was at first called "molecular and physical gastronomy" (this was also the title of This's doctoral dissertation).
When Kurti died, This simplified the name to "molecular gastronomy", but Kurti's name was given to the continuing series of workshops that Kurti and This had directed every two years in Erice, at the Majorana Centre for Scientific Culture. The name "was dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking so he could get a research institute to pay attention to his work", according to Heston Blumenthal[2].
The fundamental objectives of molecular gastronomy were defined by H. This in his doctoral dissertation as:
★ Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
★ Exploring existing recipes
★ Introducing new tools, ingredients and methods into the kitchen
★ Inventing new dishes
★ Using molecular gastronomy to help the general public understand the contribution of science to society
Many people who feel Molecular Gastronomy is important ask the skeptics, "In what art or science could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind?"
In the late 1990s and early 2000s, the term started to be used for a new style of cooking that was unafraid to explore the possibilities of food scientifically. It was used to describe the cooking methods of a number of famous chefs, although several have subsequently repudiated the idea of molecular gastronomy, and say that their cooking is instead a search for excellence. [3]
Leaders in the field of Molecular Gastronomy include: Pierre Gagnaire, Ferran Adrià, Heston Blumenthal, Homaro Cantu, Wylie Dufresne and Grant Achatz.
Chefs practicing these techniques around the world include: Sat Bains, Richard Blais/Atlanta, Kevin Sousa, Sean Brock, Marc Lepine /Ottawa, Will Goldfarb/NYC
★ The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation.
★ The art and science of choosing, preparing and eating good food.
★ The scientific study of deliciousness.
★ Combining the 'know how' of cooks with the 'know why' of scientists
★ Harold McGee's "On Food & Cooking"
Molecular gastronomy uses science to explain why foods taste the way they do. By figuring it out scientifically it is easier to replicate a product in the future.
Marie-Antoine Carême, perhaps the most famous French chef, figured out that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome [4] from detaching itself."
★ Peter Barham
★ Heston Blumenthal
★ Alton Brown
★ Shirley Corriher
★ Harold McGee
★ Don Mottram
★ Russ Parsons
★ Robert Wolke
★ eGullet Q&A with Harold McGee
★ Curious Cook
★ khymos.org - a website dedicated to molecular gastronomy
★ Achewood, 26 January 2007 - Molecular gastronomy in popular culture
★ Essay by Hervé This
★ http://godsofalchemy.blogspot.com/
★ Harold McGee, The Curious Cook. North Point Press, Berkeley, 1990.
★ Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2.
★ Statement on the 'new cookery' Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee; The Observer, London, Sunday December 10, 2006
★ Hervé This, Molecular Gastronomy. Columbia University Press, New York, 2006.
★ Molecular Gastronomy Ingredients An ever-growing list of molecular gastronomy ingredients and techniques
The term was coined by Hungarian physicist Nicholas Kurti and French chemist Hervé This, both vocal advocates of applying modern science to culinary problems.
The idea of using techniques developed in chemistry to study food was not a new one; it goes back to the 18th century [1]. Kurti and This decided that a new, specific discipline should be created within food science, and looked for a name. The initial proposal was "molecular gastronomy", but Kurti, being a physicist, insisted on adding "and physical", which is why the discipline was at first called "molecular and physical gastronomy" (this was also the title of This's doctoral dissertation).
When Kurti died, This simplified the name to "molecular gastronomy", but Kurti's name was given to the continuing series of workshops that Kurti and This had directed every two years in Erice, at the Majorana Centre for Scientific Culture. The name "was dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking so he could get a research institute to pay attention to his work", according to Heston Blumenthal[2].
The fundamental objectives of molecular gastronomy were defined by H. This in his doctoral dissertation as:
★ Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
★ Exploring existing recipes
★ Introducing new tools, ingredients and methods into the kitchen
★ Inventing new dishes
★ Using molecular gastronomy to help the general public understand the contribution of science to society
Many people who feel Molecular Gastronomy is important ask the skeptics, "In what art or science could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind?"
| Contents |
| Adoption of the term |
| Some definitions |
| Examples |
| See also |
| External links |
| References |
Adoption of the term
In the late 1990s and early 2000s, the term started to be used for a new style of cooking that was unafraid to explore the possibilities of food scientifically. It was used to describe the cooking methods of a number of famous chefs, although several have subsequently repudiated the idea of molecular gastronomy, and say that their cooking is instead a search for excellence. [3]
Leaders in the field of Molecular Gastronomy include: Pierre Gagnaire, Ferran Adrià, Heston Blumenthal, Homaro Cantu, Wylie Dufresne and Grant Achatz.
Chefs practicing these techniques around the world include: Sat Bains, Richard Blais/Atlanta, Kevin Sousa, Sean Brock, Marc Lepine /Ottawa, Will Goldfarb/NYC
Some definitions
★ The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation.
★ The art and science of choosing, preparing and eating good food.
★ The scientific study of deliciousness.
★ Combining the 'know how' of cooks with the 'know why' of scientists
★ Harold McGee's "On Food & Cooking"
Examples
Molecular gastronomy uses science to explain why foods taste the way they do. By figuring it out scientifically it is easier to replicate a product in the future.
Marie-Antoine Carême, perhaps the most famous French chef, figured out that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome [4] from detaching itself."
See also
★ Peter Barham
★ Heston Blumenthal
★ Alton Brown
★ Shirley Corriher
★ Harold McGee
★ Don Mottram
★ Russ Parsons
★ Robert Wolke
External links
★ eGullet Q&A with Harold McGee
★ Curious Cook
★ khymos.org - a website dedicated to molecular gastronomy
★ Achewood, 26 January 2007 - Molecular gastronomy in popular culture
★ Essay by Hervé This
★ http://godsofalchemy.blogspot.com/
References
★ Harold McGee, The Curious Cook. North Point Press, Berkeley, 1990.
★ Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2.
★ Statement on the 'new cookery' Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee; The Observer, London, Sunday December 10, 2006
★ Hervé This, Molecular Gastronomy. Columbia University Press, New York, 2006.
★ Molecular Gastronomy Ingredients An ever-growing list of molecular gastronomy ingredients and techniques
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