Galza, Ayn Tristan D.

OHCA1

Molecular Gastronomy has been an arising denomination of the culinary arts discipline
and this paper by Roisin Burke, Herve This, and Alan L. Kelly expounds further upon the
concept of molecular gastronomy. As said in the paper food science is one thing that has always
been in the repertoire of knowledge of people inside the culinary arts discipline. Transformation
of raw materials into finished products. Understanding the different chemical processes that food
undergoes in order to reach a finished product. The paper goes on to define the new discipline of
Molecular Gastronomy. It does a very good job in introducing this discipline and explaining also
in detail the other disciplines that are attached to it. It properly delineates the concept of
molecular gastronomy and other disciplines that would be mistaken for it. It also goes on to give
various insightful examples of what is or what isn’t molecular gastronomy, going into detail what
are the different concepts and things happening during the practice of this discipline.

Expounding on the different disciplines that would touch on molecular gastronomy, there are
questions in the paper that aims for it to answer amongst other things such as “Why were wrong
ideas (in the culinary world) transmitted in a technical field and why were culinary circles so
slow to test the knowledge which was being transmitted? Which was a good thing to ask from
the technical world of the culinary industry. With a discipline that needs certain steps that must
be followed in order to have the same dish over and over again it would be preposterous to have
little to no knowledge upon the chemical and mechanical chemistry that goes on in the discipline.

They have gone so far to even create tables that would aid the world of the culinary industry to
understand what are the different kinds of things inside the kitchen and what are their conditions,
substance form and state. In a study made by the Dublin Institute of Technology School of
Culinary Arts and Food Technology had implemented molecular gastronomy into the school to
which they have different courses that would tackle the world of molecular gastronomy, the
chemistry that goes on in the kitchen.

This paper in its conclusion is a good way to end the paper, with the different things that it had
laid out in its concepts and also encouraging its readers to use the information and researches on
this topic to continue on the proliferation of Molecular Gastronomy