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MOLECULAR GASTRONOMY

The term 'molecular gastronomy' was coined in 1988 by Nicholas Kurti and Herv√© 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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