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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is ...
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. Spherification and foam techniques in a single cocktail called Sparkling Watermelon. These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different ways of presenting drinks ...
Homaro Cantu. Homaro "Omar" Cantu Jr. (September 23, 1976 – April 14, 2015) was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef.
Time 100, 2011. Website. www.alinearestaurant.com. Grant Achatz (/ ˈækɪts / AK-its) (born April 25, 1974) [1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
Reverse spherification. Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate ...
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1] One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the ...
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic, and technical.
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