Molecular Gastronomy

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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Latest blogosphere posts tagged “Molecular Gastronomy”

• 2010 Food & Wine Predictions: Send It Back

  
  Choosy Beggars — Authority: 121
  SEND IT BACK: Even the finest ingredients can be fodder for compost when they’ve saturated your plate and your gullet so many times that they’re as worn out and weary as you are.  We need change, people.  We need growth, and development.  We need new food trends for 2010 , and a lengthy reprieve from what we ...
  1 day ago

• new cookbooks

  
  Chicken Fried Gourmet — Authority: 112
  Here are the cookbooks I have received over this holiday season...... lot of reading and experimenting to do
  2 days ago

• “Texture” to be updated with pictures

  
  blog.khymos.org — Authority: 103
  Do you think “Texture” would benefit from some pictures? Now you are invited to contribute with your very own pictures to illustrate the recipes! (A big thank you to Chad Galliano who let me use his picture of foamed garlic oil !) A picture is worth a thousand words, and this is also true for recipes. ...
  3 days ago

• Top 10 Food Trends of the Decade

  
  FriendsEAT.com — Authority: 487
  The breakout decade of the twenty-first century has ushered in a wave of interesting trends in the restaurant world and beyond. Here we highlight ten powerful trends that have emerged in the last decade that have sculpted the foodie landscape. 1. Gourmet Fast-Food From gourmet Angus beef burgers to gourmet ...
  6 days ago

• Parmesan Sphere with Nutella Powder and sea salt VIDEO

  
  Chicken Fried Gourmet — Authority: 112
  Trying something new here. This is a video I made in preparing a dish consisting of a Parmesan Sphere with Nutella Powder and sea salt for a recent dinner party. Let me know what you think and if you would like to see more of these.
  1 week ago

• A Christmas Dinner potluck with friends

  
  Chicken Fried Gourmet — Authority: 112
  Here are my contributions to a potluck dinner at our house last night :   Beer cheese soup with rosemary   Duck,turnip popcorn puree,roasted beets blackberry and piquillo pepper,turnip popcorn soil Nutella powder with parmesan sphere
  2 weeks ago

• Super Chef Battle at White House

  
  FriendsEAT.com — Authority: 487
  Michelle Obama, A Foodie we Love First Lady Michelle Obama has challenged Iron chefs Mario Batali and Emeril Lagasse to a Super Chef Battle at the White House. The Iron Chef stars will be pitted against White House executive chef Cristeta Comerford, and Bobby Flay. The two-hour special will premier Sunday January ...
  3 weeks ago

• Great Flavor At New Marigold

  
  Foobooz — Authority: 450
  Craig LaBan visits the now avant-garde Marigold Kitchen where chef Robert Halpern is deconstructing and meat-gluing back together the typical idea of a meal.Great flavor combinations abound here, like the stunningly earthy taste of the chorizo-scented broth and perfectly cooked seafood of his “New World paella,” ...
  3 weeks ago

• Top Cheffage: Last night, on his first day...

  
  Eater SF — Authority: 586
  Last night, on his first day as the Top Chef, Michael Voltaggio appeared on the Tonight Show With Conan OBrien . Unlike some other late night demos, its a fun clip, with Lil Volt showing off his molecular gastronomy skills by making a "yogurt shop" dessert with liquid nitrogen, foam, chocolate worms and faux dirt. ...
  3 weeks ago

• Tasting Menu at Providence, LA

  
  This is Gonna Be Good — Authority: 111
  I was lucky that for my birthday, my friends got us a reservation at LAs Michelin two star restaurant, Providence for dinner. We decided to try the full tasting menu that evening. The meal started with a trio of amuse-bouches, two of which were alcohol based. The first was a gin & tonic gelée. You ...
  3 weeks ago

• Molecular Gastronomy School: It was probably only a matter...

  
  Eater National — Authority: 619
  It was probably only a matter of time before Spain decided to open an entire culinary school dedicated to the wonders of molecular gastronomy (or whatever you want to call it) . Due to open in in San Sebastian in September 2011, its going to be called the University for Gastronomical Science and the Centre for ...
  3 weeks ago

• Sous-vide: Greatest Cooking Advancement in Decades

  
  FriendsEAT.com — Authority: 487
  Under Pressure: Cooking Sous Vide Sous-vide — French for “under vacuum — is a cooking technique of vacuum-packing food, then slow-cooking it at low temperatures. Unlike using a slow cooker, chefs using the sous-vide method cook at temperatures below the boiling point, between 104°F to 190°F. The method was ...
  4 weeks ago

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