MOLECULAR GASTRONOMY
The term 'molecular gastronomy' was coined in 1988 by Nicholas Kurti and Hervé This. Molecular gastronomy refers the application of scientific principles to the understanding and improvement of small-scale food preparation, or more simply the science of cooking as practiced at home and in restaurants.
Molecular gastronomy is the scientific study of food preparation and enjoyment - why and how different cooking methods change foods, how our senses and brains perceive aroma and flavor, how we might improve cooking methods, etc.
Harold McGee defines molecular gastronomy as: "The scientific study of deliciousness".
Molecular gastronomy should not be confused with new styles of cooking known by various names: molecular cooking, culinary constructivism, molecular cusine, etc.
Some good sources of in depth information about molecular gastronomy:
American Chemical Society:
Molecular Gastronomy, a Scientific Look at Cooking
Molecular Gastronomy: A New Emerging Scientific Discipline
Hervé This website:
http://sites.google.com/site/travauxdehervethis/
khymos.org
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