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Background of the Study

Molecular gastronomy seeks to investigate and explain the chemical reasons behind the

transformation of ingredients, as well as the social, artistic and technical components of culinary

and gastronomic phenomena in general and it was originally intended to refer only to the

scientific investigation of cooking. In the late 1990s and early 2000s, the term started to be used

to describe a new style of cooking in which some chefs began to explore new possibilities in the

kitchen by embracing science, research, technological advances in equipment and various natural

gums and hydrocolloids produced by the commercial food processing industry. It has since been

used to describe the food and cooking of a number of famous chefs, though many of them do not

accept the term as a description of their style of cooking.

Statement of the Problem

The researcher would like to investigate the application in restaurant operation.

And also want to investigate the following:

1. Is there a negative effect when you are eating the food with molecular


2. What are the effects of having a molecular gastronomy on food?

3. Is it good to our health?

Chapter 1


Molecular Gastronomy is the study of cooking. It’s finding

the science in the culinary world. These chefs / scientists looked

deeper into every culinary event and try to explain it scientifically.

Something as simple as frying an egg is re-examined and re-evaluated.

They study every little thing, including why the egg white cooks faster

than the yolk and they scientifically break it down. They then apply

what they’ve learned from the kitchen and try to manipulate it towards

other culinary experiences. Thus, come a new breed of Scientific Chefs

who use Molecular Gastronomy to conduce a new and creative culinary

delights. Liquid Nitrogen is just one of the cool tools that they use to
play around with elements in our food. Molecular gastronomy is a quirky field,

and not only for its contests. It began to crystallize as a science in the early 1990s when a

few food-loving scientists started meeting with chefs to study the chemical and physical

processes of cooking as a sideline to their research, and aside from study of

cooking it will find your interest it’s because when you use the

molecular gastronomy you see the food of having molecular

gastronomy you can feel the excitement to taste the food.

Related Literature

There are many scientists who studied the molecular gastronomy. But Nicholas Kurti,

Hervé This the most popular scientist who brought it to the different countries. Now Peter

Barham one of studied it and said that Molecular gastronomy today is "the idea that we can

scientifically understand ways to make us really enjoy our food and apply that to be able to

prepare--both in restaurants and at home--food that is increasingly satisfying. Luckily,

Johann Santos the Filipino who studied to other countries and he brought it to the Philippines and

said that is a scientific discipline involving the study of physical and chemical
processes that occur in cooking. In short, it’s taking a look at cooking, from a

scientific point of view.

Now, Johann Santos is one of the most chef of “ZENSES NEO

SHANGHAI CUISINE” that build in the Philippines located at A venue ,

Avenue Makati City.


The researcher find out that the molecular gastronomy before are almost

the same but today they apply nitrogen liquid interesting to the people who

entered that has a molecular gastronomy like one of the first restaurant in

the Philippines which is zenses neo shanghai cuisine. And also we find out

the people go there they feel exciting about their food because they have an

elegant servings to the customer’s. The example of the food they serve that

has molecular gastronomy is liquid popcorn, Tempura Lychee with Curried

Crab Meat,

Research Paradigm
INPUT Process


Chef to enhance their They can’t

food. continue the

Customer’s To be a most
popular Some people
restaurant. can’t afford the

Theoretical framework

"molecular gastronomy" was first coined in 1988 by two unlikely men: a Hungarian physicist,
Nicholas Kurti, and a French chemist, Hervé This.

Molecular gastronomy blew up on the world stage in the late 1990s and early 2000s, as all kinds

of chefs began to experiment with the science of cooking. Adria and Blumenthal were joined by

other notables such as Pierre Gagnaire, Homaro Cantu and Grant Achatz, some of whom even

created their own kitchen laboratories in which they create new techniques and ideas. Molecular

gastronomy is the science of truly understanding how cooking works, on a molecular level.

Armed with this information -- and a few no conventional tools and ingredients -- even the at-

home chef can turn everyday ingredients into extraordinary creations of molecular gastronomy.

The scientists’ goal was to debunk the mystery of the physical and chemical processes that occur

in cooking, thereby enabling cooks to improve their own skills in the kitchen.

Significance of the Study

Molecular gastronomy is a discipline practiced by both scientists and food professionals that

studies the physical and chemical processes that occur while cooking. Molecular gastronomy

seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as

well as the social, artistic and technical components of culinary and gastronomic phenomena in


Researchers may find the findings useful as a new method of cooking. This study will encourage

them to know more about what happens to the food we are cooking.

It will also serve as basis in the study of physical and chemical processes in food while cooking.

This study will contribute to more knowledge for the researcher as well as for the students that

are inclined in cooking. The study will provide as a basis that there are more occurrences that

happen to the food besides the facts that we are already aware of. This study can help boost the

researcher and students interests. Through this study, students will become aware of other

methods of cooking. The results of this study will provide some insights and information on how

food is cooked and what happens during cooking

Scope of delimitation
The researcher find out that named of the restaurant is Neo Shanghai Cuisine it is addressed at A
venue, Avenue Makati City. The type of service here in Neo Shanghai Cuisine is very
uncommon because they put liquid nitrogen or molecular gastronomy to make their meals or
course kind among other meals or courses.