Molecular Gastronomy

Molecular Gastronomy

By Kyle Hutchins

Science meets food
New and interesting foods
Some viewed as mad scientists, others great chefs
Foams, Caviars, Emulsions
Only time will tell what new inventions will come

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Molecular Gastronomy

by Kyle Hutchins

Imagine sitting down at a fancy four star restaurant. For your first course you get a vegetable caviar. Then followed by a suveed duck breast on a bed of mixed winter vegetables, and as you eat it you get wafted with the smell of rosemary. To finish off the meal a chocolate soufflé surrounded by a raspberry foam. This is what you might find if you went to eat at restaurant doing molecular gastronomy.
Molecular gastronomy is the combination of science and cooking to create a whole new way of looking at food. It is a relatively new idea in the culinary arts world compared to other traditional methods. Its advancement in the Culinary Arts industry is astonishing as the food it’s producing. The combination of science and food has discovered new ways of using ingredients, and cooking methods. With out the cutting edge research done by Nicolas Kurti, and Herve This a lot of new and interesting food would not be possible today.
What is molecular gastronomy? It is a food science that focuses on the food preparation and cooking of food. The research of food is not something new, but up until the late 1980’s the research focused more on the properties of food and what benefits it would have on the human body. In 1988 two scientist, Nicolas Kurti, and Herve This, were more interested in the scientific methods of the way food items were prepared, and what science could do to help the home cook in the kitchen. In 1988 they decided to dedicate an area of...