Katana VentraIP

Molecular gastronomy

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. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.

Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988.[4]

Gibbs – infusing pods in egg white with sugar, adding olive oil and then microwave cooking. Named after physicist Josiah Willard Gibbs (1839–1903).

vanilla

Vauquelin – using or cranberry juice with added sugar when whipping eggs to increase the viscosity and to stabilize the foam, and then microwave cooking. Named after Nicolas Vauquelin (1763–1829), one of Lavoisier's teachers.

orange juice

Baumé – soaking a whole egg for a month in to create a coagulated egg. Named after the French chemist Antoine Baumé (1728–1804).

alcohol

How ingredients are changed by different cooking methods

How all the senses play their own roles in our appreciation of food

The mechanisms of aroma release and the perception of taste and flavor

How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes

How cooking methods affect the eventual flavor and texture of food ingredients

How new cooking methods might produce improved results of texture and flavor

How our brains interpret the signals from all our senses to tell us the "flavor" of food

How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.

source, for adding bubbles and making foams

Carbon dioxide

can also be made with an immersion blender

Foams

for flash freezing and shattering

Liquid nitrogen

often used to make unusual flavors, including savory

Ice cream maker

for cooling and freezing

Anti-griddle

for sous-vide (low temperature cooking)

Thermal immersion circulator

Food dehydrator

[7]

Centrifuge

– can turn a high-fat liquid into a powder

Maltodextrin

[7]

Sugar substitutes

[7]

Enzymes

– an emulsifier and non-stick agent

Lecithin

such as starch, gelatin, pectin and natural gums – used as thickening agents, gelling agents, emulsifying agents and stabilizers, sometimes needed for foams

Hydrocolloids

– a protein binder, called meat glue

Transglutaminase

– a caviar-like effect

Spherification

for injecting unexpected fillings

Syringe

Edible paper made from soybeans and potato starch, for use with edible fruit inks and an

inkjet printer

Aromatic accompaniment: gases trapped in a bag, a serving device, or the food itself; an aromatic substance presented as a garnish or creative serveware;[36] or a smell produced by burning

[35]

Presentation style is often whimsical or , and may include unusual serviceware[37]

avant-garde

Unusual flavor combinations () are favored, such as combining savory and sweet[38][39]

food pairings

Using to achieve more precise cooking times[40]

ultrasound

Avant-garde cuisine

[43]

Culinary constructivism

[44]

Cocina de vanguardia – term used by Ferran Adrià

[45]

Emotional cuisine

[46]

Experimental cuisine

Forward-thinking movement – term used at 's Alinea[47]

Grant Achatz

Kitchen science

[3]

Modern cuisine

[48]

Modernist cuisine, which shares its name with a by Nathan Myhrvold,[49] and which is endorsed by Ferran Adrià of El Bulli and David Chang

cookbook

Molecular cuisine[51]

[50]

Molecular cooking

New cuisine

New cookery

[32]

Nueva cocina

Progressive cuisine

[52]

Techno-emotional cuisine—term preferred by research and development chef Ferran Adrià[53]

elBulli

Technologically forward cuisine

[54]

Vanguard cuisine

[55]

Techno-cuisine

[43]

The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking,[41] though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.


Other names for the style of cuisine practiced by these chefs include:


No singular name has ever been applied in consensus, and the term "molecular gastronomy" continues to be used often as a blanket term to refer to any and all of these things—particularly in the media. Ferran Adrià hates the term "molecular gastronomy"[42] and prefers 'deconstructivist' to describe his style of cooking.[42] A 2006 open letter by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee published in The Times used no specific term, referring only to "a new approach to cooking" and "our cooking".[32]

Caporaso, Nicola, Diego Formisano (2016). Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, 32(4), 417–435.

Hoelscher, Dietmar, Molecular kitchen and moleculare mixology: you can do what you imagine (2008 DVD)  978-3-00-022641-0

ISBN

Kurti, Nicholas, But the Crackling Is Superb, Institute of Physics Publishing, 1998  978-0-85274-301-0

ISBN

McGee, Harold, The Curious Cook. North Point Press, Berkeley, 1990.

McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004.  0-684-80001-2.

ISBN

Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0-231-14466-7

This, Hervé

This, Hervé, Pierre Gagnaire: Cooking: The Quintessential Art, 2008 ISBN 978-0-520-25295-0

University of California Press

This, Hervé, Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press, New York, 2007  978-0-231-14170-3

ISBN

This, Hervé, Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press, New York, 2006.  978-0-231-13312-8

ISBN

Wolke, Robert L., "What Einstein Told His Cook: Kitchen Science Explained" (2002, 350p)  0-393-01183-6

ISBN

Grubstreet, July 24, 2013 grubstreet

Rebuttal of John Marianis esquire article