Molecular Gastronomy: Overview of a Controversial Food Science Discipline

Abstract

ABSTRACT This paper discusses the origins of the food science discipline, molecular gastronomy. Molecular gastronomists explore the physical changes that occur as food is prepared for human consumption and attempt to identify optimum methods of creating a dish for pleasurable flavor and texture. Molecular gastronomy was founded by Hervé This and Nicholas Kurti as an academic discipline; however, the phrase “molecular gastronomy” is often misused in the media to refer to chefs who apply techniques developed by scientists to their own style of cooking. Although a confusion of terminology, the association of molecular gastronomy with the practice of cooking follows the natural progression of bench research to practical application that Kurti and This foresaw when they proposed this new field of research.