Molecular gastronomy
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Molecular gastronomy APPLICATION description
Molecular gastronomy or molecular cuisine is the science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by
embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. 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 in general. The term Molecular Gastronomy was born in 1992
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