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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.
With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. [1] Graduated from ESPCI Paris, [2] he obtained a Ph.D from the Pierre and Marie Curie University, under the title "La gastronomie moléculaire et physique". [3]
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...
Grant Achatz (/ ˈ æ k ɪ t s / AK-its) (born April 25, 1974) [1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
The biological and chemical basis of cooking has become known as molecular gastronomy, while gastronomy covers a much broader, interdisciplinary ground. This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
The following is a list of people who are considered a "father" or "mother" (or "founding father" or "founding mother") of a scientific field.Such people are generally regarded to have made the first significant contributions to and/or delineation of that field; they may also be seen as "a" rather than "the" father or mother of the field.
Joseph Favre (pronounced [ʒosɛf favʁ]; 17 February 1849 – 17 February 1903) was a famously skilled Swiss chef who worked in Switzerland, France, Germany, and England.. Although he initially only received primary education because of his humble origins, as an adult he attended science and nutrition classes at the University of Geneva, and would eventually publish his four-volume ...