molecular gastronomy

molecular gastronomy
The application of the principles of molecular chemistry to cooking.
molecular gastronomist n.
Example Citations:
What the trio are dabbling in is essentially called molecular gastronomy, which when translated into English basically means the understanding of why food does certain things when you do certain things to it. For example, why mixing eggs, flour and sugar rises to become a cake, or what exactly happens when a souffle rises. Most people who cook know they have to cook things a certain way to get a proper result, but they don't know why. Molecular gastronomists, on the other hand, do, and because of that, they're able to use that knowledge to create new tastes and textures.
The concept was first coined in the 1980s by scientist Herve This, to describe a branch of food science that focuses on cooking and food preparation (traditional food science just looks at the chemical make-up of food). He studied traditional cooking methods to understand the scientific reasons why jam is cooked in a copper pan, why souffles rise and fall, and to come up with more effective solutions for cooking failures.
— Jaime Ee, "Adding some weird science as a cooking ingredient," Business Times Singapore, May 15, 2004
April 28: UCI cell biologist Arthur Lander will talk about "The Joy of Molecular Gastronomy: Learning Science Through Food and Cooking," University Club, UCI.
— Gary Robbins, "Orange County Science Calendar," The Orange County Register, April 19, 2004
Earliest Citation:
A scientific experiment will take place in millions of homes on Christmas Day in research that has been dubbed "molecular gastronomy" by Dr Peter Barham.
— "Cooking up Christmas storm with science," Hobart Mercury, December 24, 1993
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  • Molecular gastronomy — includes the study of how different cooking temperatures affect eggs,[1][2] and their viscosity, their surface tension, and different ways of introducing air into them …   Wikipedia

  • molecular gastronomy — /məlɛkjələ gæsˈtrɒnəmi/ (say muhlekyuhluh gas tronuhmee) noun the application of science, particularly physics, to the understanding of the processes involved in the cooking of food, as for example, jam cooking being best in a copper pan because… …  

  • molecular gastronomy — noun the use of scientific principles and practices in cooking and food preparation …   Wiktionary

  • Molecular mixology — is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy. These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different… …   Wikipedia

  • Gastronomy — is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always… …   Wikipedia

  • molecular mixology — n. The application of the principles of molecular chemistry to the mixing of alcoholic drinks. molecular mixologist n. Example Citations: At David Burke s Primehouse, a weeks old steakhouse in Chicago, the house vodka martini is garnished with a… …   New words

  • molecular farming — (muh.LEK.yuh.lur FAR.ming) n. Genetically modifying plants to produce therapeutic or nutritional substances. Example Citation: The concept of molecular farming of genetically engineering plants so they make useful substances is a growing business …   New words

  • molecular cooking — /məlɛkjələ ˈkʊkɪŋ/ (say muhlekyuhluh kooking) noun the application of the science of molecular gastronomy to the cooking of food, resulting since the 1980s in a cooking trend in which chefs have experimented with new ingredients, methods and… …  

  • Gastronomía molecular — La gastronomía molecular acerca la ciencia a la cocina. La Gastronomía Molecular es la aplicación de la ciencia a la práctica culinaria y más concretamente al fenómeno gastronómico. El término fue acuñado por el científico francés Hervé This y… …   Wikipedia Español

  • Hervé This — (IPA2|tis; born 1955 in Suresnes) is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be… …   Wikipedia

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