You are here > Home > FOOD TRIVIA & FACTS

MINCEMEAT to MORTAR >  Molecular Gastronomy

Also see: Food Articles and Cooking Tips



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



The term 'molecular gastronomy' was coined in 1988 by Nicholas Kurti and HervĂ© 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:




  MINCEMEAT to MORTAR   |   Mincemeat & Mince Pie   |   Minerals   |   Minnesota Food Trivia   |   Minnesota Big Cheese   |   Minnesota Food Statistics   |   Mint   |   Mint Family   |   Miracle Fruit   |   Mirepoix   |   Mirin   |   Mirliton   |   Miso   |   Mississippi   |   Missouri   |   Mizuna   |   Mock Turtle Soup   |   Molasses   |   Molecular Gastronomy   |   Molson Beer   |   Monkey Bread   |   Monkey Dish   |   Monkey Pot   |   Monkfish   |   Monosodium Glutamate   |   Monstera   |   Montana   |   Monte Cristo   |   Monterey Jack Cheese   |   MoonPies   |   Moonshine   |   Mopane Worm   |   Moqua   |   Moray Eel   |   Morbier Cheese   |   Morels   |   Mortadella   |   Mornay Sauce   |   Mortar and Pestle  


  Home   |   About & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Catalogs   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2017 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

FREE Magazines
and other Publications

An extensive selection of free magazines and other publications