Molecular gastronomy is a discipline within food science that focuses on the chemical and physical changes that occur in cooking. Prior to the development of molecular gastronomy, food science has been dominated by food industry application, whereas molecular gastronomy focuses on science in the kitchen.
Author Harold McGee writes about kitchen science and addresses the history of molecular gastronomy in his blog Curious Cook. Molecular gastronomy was first documented at a workshop in Erice, Sicily, in 1992, which focused on how kitchen preparations might be improved through better understanding of physics and chemistry. McGee writes, "Elizabeth Cawdry Thomas, a cook and teacher, should be remembered for initiating the feasts of conversation between scientists and cooks that took place at Erice, and for choosing Nicholas Kurti to lead them in his enthusiastic and entirely undogmatic fashion."
Since the 1992 program, molecular gastronomy has been transformed somewhat by a few high-profile chefs to emphasize innovation and cooking at the molecular level. Molecular gastronomy is quite international. The Kymos blogsite focusing on the subject originates from Oslo, Norway. If you are fluent in French, read Herve This's blog Gastronomie Moleculaire. The International Journal of Gastronomy and Food Science is slated for publication in 2009.
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