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”
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Former Top Chef Contestant Blais to Open Flip Burger in D.C.
Young & Hungry —
Authority: 605
When I first heard, via this NBC Washington report, that former Top Chef contestant Richard Blais was going to open a burger joint in D.C., I immediately thought: God, it’s come to this. Chefs are following Spike Mendelsohn ’s lead . But then I looked further into Blais’ concept at Flip Burger ...5 days ago -
Nathan Myhrvold in NYT – news on upcoming book
blog.khymos.org —
Authority: 406
Nathan Myhrvold giving a TED talk about some of his many interest (click image to see video). Photo by Neil Hunt from flickr.com (CC BY-NC 2.0). I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: ...6 days ago -
Return to Volt in Frederick, MD
This is Gonna Be Good —
Authority: 118
I went back to Bryan Voltaggios restaurant, Volt , in Frederick, MD with some friends. This time, we tried items from his regular a la carte menu. We were given an amuse bouche of halibut ceviche with baby cilantro. For my first course, I had the charcuterie plate, which had in-house made venison & pistachio ...1 week ago -
London Gastronomy Seminars
blog.khymos.org —
Authority: 406
In New York the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris Hervé This’ monthly seminar has been running for many years – and now finally the London Gastronomy Seminars are about to launch. To their upcoming event on November 30th they have invited Hervé This, ...1 week ago -
New “Culinary chemistry” chair in Copenhagen
blog.khymos.org —
Authority: 406
The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen was appointed professor of “Molecular gastronomy” some years ago for a limited time. One of the tasks then was ...2 weeks ago -
TGRWT #20: Pumpkin and cooked chicken
blog.khymos.org —
Authority: 406
This month’s round of TGRWT is hosted by John Sconzo over at Docsconz , and the foods to pair this time are pumpkin and cooked chicken .* As always you can find instructions on how to participate in the announcement post . If you are new to TGRWT (which stands for They Go Really Well Together), check out the ...2 weeks ago -
Low-temperature cooking might save restaurants money
fooducation.org —
Authority: 92
Last year, I had the pleasure to act as a co-supervisor for two students at in their final project for the Food and beverage management study at the University of Stavanger. The focus was low-temperature cooking.The students, Eirik Nestavoll and Martin M. Stokkan (both chefs), attended this as a continuing ...2 weeks ago -
Edgar Allan Poe Dinner at Volt, Frederick, MD
This is Gonna Be Good —
Authority: 118
Last week, as part of The Big Read program, the restaurant Volt in Frederick, MD, run by Top Chef Las Vegas contestant Bryan Voltaggio featured a special tasting menu inspired by the life of Edgar Allan Poe. It was my first time eating at Volt, and it was impressive. Right away, we started with the amuse bouche, ...2 weeks ago -
Tapas Molecular Bar
A Life Worth Eating —
Authority: 110
With molecular gastronomy taking the world by storm it was only a matter of time before it crossed the pacific. Located in the sky lobby of the Mandarin Oriental Tokyo , the Tapas Molecular Bar is Japan’s introduction to this innovative and creative cuisine. The interactivity that makes molecular gastronomy so ...2 weeks ago -
Heresy in the Haute Cuisine Scene?
FriendsEAT.com —
Authority: 434
Is his food really safe to eat? Last April, French chef Pierre Gagnaire claimed to have created the world’s first entirely synthetic gourmet dish with molecular cooking made from ascorbic acid, glucose, citric acid and a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute known as maltitol. Gagnaire ...4 weeks ago -
Five hour steak
Just Cook It —
Authority: 448
The perfectly cooked steak is the holy grail of many chefs and home cooks. For me a steak is a treat, a rare (no pun intended) but glorious treat. As a result if I cut into one that is overdone the disappointment can easily ruin the entire meal and the next thirty minutes will be spent in a deep sulk that only ...4 weeks ago -
Restaurant Pierre Reboul, Aix-en-Provence, France
An American in London —
Authority: 409
Restaurant Pierre Reboul, Aix-en-Provence, France Jon and I just returned to London after a week in Provence. It was nice to get away, but the trip didn’t turn out the way I’d pictured. On the three days of sunshine we had, it was hard to relax because outside our rental house , workmen were chain-sawing the ...4 weeks ago -
Superfast scrambled eggs
blog.khymos.org —
Authority: 406
Miss Silvia is full of surprises! She’s been around the house for a year, but only now did she reveal one of her hidden capabilities. Did you know that you can make scrambled eggs with the steam wand of your espresso machine? Me neither. It’s a brilliant idea and one can wonder why no one has done this ...4 weeks ago
