Molecular gastronomy is the future of cooking. It is a stress-busting activity, appetizing, and fun. Molecular gastronomy, or progressive cuisine, is a unique movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. It is the study of molecules as they relate to the chemical and physical processes of cooking. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules and mixtures. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
The father of molecular gastronomy is a Hungarian physicist named Nicolas Kurti who worked with Hervé This, a French chemist to develop the world of molecular gastronomy. Unlike traditional food science, molecular gastronomy is focused on applying scientific principles to enhance understanding of cooking processes at a molecular level. This is why it’s the future of the cooking industry. Molecular gastronomy is a fun and appetizing cooking technique. Like all forms of cooking, it can sometimes be dangerous, too. But it’s a good stress-buster because it makes the participant feel free and peaceful. It also increases thinking capability and multitasking abilities!
