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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 ...
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]
From the late 1990s, scientific understanding, precision and technology became characteristic of modern cuisine, in so-called "molecular gastronomy". On 10 December 2006 Blumenthal and Harold McGee published a "Statement on the 'New Cookery'" in the Observer to summarise the tenets of this cuisine. In it they emphasise that openness to novel ...
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.
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]
Sure there are many great, historic cuisines out there – Chinese, Japanese, Italian – but French gastronomy is the gold standard. Heck, Destin-Nation France: A Quick Tour Through Culinary Mecca
Spherification of tea Spherification of apple juice. Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe.