History Of Molecular Gastronomy

1279 Words3 Pages

Molecular gastronomy-a new application of food science
Introduction
Molecular gastronomy is the innovative way of cooking that combines culinary arts with science. As food is prepared and combined in what is called the colloidal system,ingrediens go through physical and chemical changes. Chefs use theyrartisitic and technical skills to influence the foods tranformations.These mechanisms turn basic foods into modern sensory experience. Molecular gastronomy as we know it now, was not always called this.Originaly it went by the name ``molecular and physical gastronomy`` it was founded in 1988,by French chemist Dr. Herve This and physics professor Nicholas Kurti.Kurti Kurtis was fascinated in applying science to culinary arts and which was observed …show more content…

We can see that this can be correct in one level where Donald(2004) Heston Blumenthal of fat Duck, the main chef there who is practising suck techniques and is getting great success in this. Moreover walk-up(2006) makes a point that Ferran Adria should get the credit as being the main founder of molecular gastronomy trend in cooking,El Bulli being his restaurant has been called “ground zero for the worlds molecular gastronomy movement”(Richman 2006).In contrast to this Adria et al.2006. asserts the point the the lectures that was conducted by This and Kurti did not impact their approach, and the term molecular gastronomy didn’t not describe their cooking, or in matter of that any style of cooking. The point was made very clear by Herve This that molecular gastronomy was never to be seen as description of cooking or styles of cooking, the reason of not being called “molecular cooking” (This …show more content…

This scientific cuisine is clearly a successful and winning formula.Elbull head chef ferran adria has been given a title world’s best cheff by many. This label has made the restaurant one of the main tourist attractions for dinning enthusiast from around the world, tempting to try its two hundred euro tasting menue.Isabelle 2010.El buli has received over two million orders for only 8000 vacancies held there.(adria et al 2008) and a major increase from 2006 (wilson 2006).It originaly started as simple restaurant providng for tourist and local fisherman in 1964,but has earned two Michelin starts by 1984 when twenty two years old adria began working there,and becoming head chef two years later.In 2002 el buli was awarded with the tile the world’s best restaurant and this title was regained again in 2006 and since then held it (Adria et al2008).As molecular gastronomy shifted into the location of the restaurant it has reached the hands of different type of experts, the professional chef, and become tied to their goal of culinary creativity. Creativity is crutial to chefs status as cooking is the key of aesthetics production Food is judged not merely as a technical product but also as an aesthetic,

More about History Of Molecular Gastronomy

Open Document