The molecular gastronomy term appeared in 1988 presented by a scientist

Hungarian physicist Professor Nicholas Kurti and French physical chemist Herv
This. Molecular gastronomy embraces science about food.
It is a scientific investigation on food with new technological equipment and use of
natural gums and hydrocolloids. The chefs use modern thickeners, sugar
substitutes, enzymes, liquid nitrogen; cooking methods such as sous vide, gastrovac
(a vacuum chamber), dehydration; a hold-o-mat (an accurate low-temperature oven)
and cryogenics; tools as centrifuges, desiccators.
There is no general definition what molecular gastronomy means. Let's have a look
at few definitions:
science about food helps to understand how to cook healthy and nutritious food,
how to make it more attractive. The cooking tools remained the same through the
many centuries but educational programmes cannot rely on traditional recipes
because cooking products, ingredients and methods changed over time. If cooking
would be explored scientifically, the educational health programmes would benefit
from it.
The scientific exploration of cooking helps chefs to create a new dishes and
inventions. All sciences: chemistry, physics, biology, history and sociology are
important in cooking. To surprise and delight his customers with exciting, tasty and
healthy food is the main objective for all chefs. According to Herve This (2006), a
dish can be cooked perfectly, but if it is not presented in an appealing way, all the art
and science will mean little to the customer or guest. The science about food could
help to feed the world's population creating and developing genetically modified
food.
manpower. The diners raise ethical questions about how the food is produced.
Many chefs think that molecular gastronomy term will die in future or will be changed
into avant garde cuisine as it is only a fancy name and doesn't describe their
cooking. Chefs cook and do not analyse molecules or their movement. Some dishes
that are creative, push boundaries of texture, or out-of-the ordinary get the label of
molecular gastronomy. For example, fake caviar made from sodium alginate and
calcium, burning sherbets, spaghetti made from vegetables.
It is a question of time when molecular gastronomy term will disappear. Many chefs
think that molecular gastronomy is just a fancy name which was created to attract

investors and it doesn't describe their cooking. Chefs cook and don't analyse
molecules and their movement.