The term 'molecular gastronomy' was coined in 1988 by Nicholas Kurti and Hervι 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:
Food Reference.com (Since 1999) “The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.” Fernand Point, 1941
Please feel free to link to any pages of FoodReference.com from your website.
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