Description
The Hospitality Press Molecular Gastronomy by Prof (Chef) Subhadip Majumdar
Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. Many modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like “modern cuisine”, “modernist cuisine”, “experimental cuisine” or “avant-garde cuisine”. Molecular gastronomy research starts in the kitchen where chefs study how food tastes and behaves under different temperatures, pressures and other scientific conditions.