Gastronomy, molecular

For a definition of molecular gastronomy, see This, H. (2002) Angewandte Chemie International Edition England, 41, 83-88. 

This, H. (2005). Modelling dishes and exploring culinary precisions the two issues of molecular gastronomy, Bri/. J. Nutr. (Suppl.) 1, 139-146. 

Finally it is time to ask the most important questions of all. Who devoted so much time and effort to study these questions in so much detail These are enthusiastic amateurs, adventure-cooks and cmious experts who are fans of the scientific field now called molecular gastronomy. This term was coined by Hungarian-born physicist Nicholas Kurti (1908-1998, bomKiirti Miklos), who was an expert in low temperature physics at the University of Oxford and had food science as a hobby. The methods were further developed and popularized by French chemist Herve This (pronounced Tis). Today, noted Catalan and French chefs Ferran Adria and Pierre Gagnaire prepare surprisingly diverse dishes using the principles of molecular gastronomy. 

H. This, M.-O. Monchicourt (2011) Building a meal from molecular gastronomy to culinary constructivism (translated by M. B. Debevoise). Columbia University Press, New York. 

Anfinsen CB (1973) Principles that govern the folding of protein chains. Science 181 223-230 Barham P, Skibsted LH, Bredie WLP, Fr0st MB, M0ller P, Risbo J, Snitkjaer P, Mortensen LM (2010) Molecular gastronomy a new emerging scientific discipline. Chem Rev 110 2313-2365... 

This H (2009) Molecular gastronomy, a scientific look at cooking. Acc Chem Res 42 575-583 Wolynes PG, Onuchic JN, Thirumalai D (1995) Navigating the folding routes. Science... 

Risbo, J., Mouritsen, O. G., Frpst, M. B., Evans, J. D. and Reade, B. (2013). Culinary science in Denmark Molecular gastronomy and beyond. Journal of Culinary Science and Technology, 11(2), 111-130. 

The scientific method is spilling over into restaurant kitchens. Chefs are controlling for variables and keeping records in order to develop foods that are a surprise and a delight to the senses. This new field is known as molecular gastronomy and was founded by chemist and chef Herve This from the French National Institute for Agricultural Research in Paris and the late physicist Nicholas Kurti. 

Molecular Gastronomy (MG) is the scientific discipline looking for new phenomena and mechanisms in culinary transformations. As plant tissues are important in the human diet, one issue of MG is the study of modifications of plant tissues during thermal treatment, including such treatments in aqueous solutions. These modifications can be of physical and chemical nature. Plant tissues, in particular, and food ingredients in general being complex disperse systems, physical and chemical phenomena can be linked. 

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