Molecular Gastronomy

Science of Culinology

Fad or Trend or Permanence or Needed?

http://www.ktwoo.com/mr_definitions.php
 https://www.youtube.com/watch?v=JRpEpQPULNI
https://www.starchefs.com/cook/features/experimental-cuisine-collective
 Background – Molecular Gastronomy
• Sub discipline of food science that seeks to investigate,
explain and make practical use of the physical and chemical
transformations of ingredients that occur while cooking

• The application of scientific principles to the understanding

and improvement of domestic and gastronomic food
preparation (Peter Barham)

• The art and science of choosing, preparing and eating good

food (Thorvald Pedersen)

• The scientific study of deliciousness (Harold McGee)

Is it really combining the 'know how' of cooks with the 'know

why' of scientists? Is it new?
https://www.pastemagazine.com/food/recipes/10-easy-molecular-gastronomy-recipes/
 Background – Molecular Gastronomy
• “Molecular gastronomy’’ was first used by Nicholas Kurti
(Hungarian physicist) and Hervé This (French chemist)
• Marie-Antoine Carême (1784–1833) (French chef) stated that
when making a food stock "the broth must come to a boil
very slowly, otherwise the albumin coagulates, hardens; the
water, not having time to penetrate the meat, prevents the
gelatinous part of the osmazome from detaching itself.“
• britannica.com - The term Molecular Gastronomy was born
in 1992 when an English teacher of cookery, Elizabeth
Cawdry Thomas, proposed a workshop in which professional
cooks could learn about the physics and chemistry of
cooking. This first workshop of what ended up being a series
of events until 2004 was called “Workshop on Molecular and
Physical Gastronomy”.
“Molecular gastronomy can be defined as the fusion of food
science and culinary arts. New technologies and natural
texturing agents can now be used to deconstruct any dishes
and cocktails, enabling one to serve mojito bubbles and martini
bites, as well as balsamic vinegar pearls and chocolate
Spaghettis!”

https://www.moleculargastronomy.com/molecular-gastronomy-food-s
cience
SPHERIFICATION
process of shaping a liquid into spheres of liquid held
by a thin gel membrane - visually and texturally resembles
caviar
https://www.youtube.com/watch?v=6kp6qhxchdg

Additives involved:
- Sodium Alginate
- Calcium Salts
GELIFICATION
process of turning a liquid into gel - a solid, jelly-like
material that properties range from soft and weak to hard
and tough

https://
www.amazingfoodmadeeasy.com/define/molecular-gastrono
my-glossary/what-is/gelification

Additives involved:
- Agar-agar
- Carrageenan
- Gelatin
- Gellan gum
THICKENING
process of increasing the viscosity of a solution or
liquid/solid mixture without substantially modifying its
other properties
https://
www.amazingfoodmadeeasy.com/info/modernist-ingredien
ts/more/xanthan-gum

Additive involved:
- Xanthan gum
EMULSIFICATION

process of turning a liquid into a light air foam (not what

standard food scientists relate as an emulsion)

https://www.moleculargastronomy.com/blog/2017/0
8/30/emulsification
/
https://
www.cookipedia.co.uk/recipes_wiki/Category:Emulsifi
cation

Additives involved:
- Soy lecithin
- Xanthan gum
EFFERVESCENCE
process of incorporating gas into a food product for it to
escape from the ‘body' or the foaming/fizzing that results
from the release of gas - carbonated beverages, pop rocks,
volcano (vinegar and baking soda)

https://itschemicallydelicious.wordpress.com/category/
molecular-gastronomy-techniques
/

Additives involved:
- Popping sugar
TRANSFORMATION
There are different kinds of transformation

Maltodextrin is a sugar that will turn any fatty liquid such as

oil, bacon fat or melted chocolate into powder (bacon powder)
https://
www.amazingfoodmadeeasy.com/info/modernist-recipes/more
/bacon-powder

Transglutaminase is an enzyme often refereed to as "meat

glue" that will bind food rich in proteins https://
www.ncbi.nlm.nih.gov/pmc/articles/PMC3971462/

Additives involved:
- Maltodextrin
- Transglutaminase