{"id":3833,"date":"2021-03-01T13:47:03","date_gmt":"2021-03-01T13:47:03","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3833"},"modified":"2021-03-01T14:02:39","modified_gmt":"2021-03-01T14:02:39","slug":"molecular-gastronomy","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/molecular-gastronomy\/","title":{"rendered":"MOLECULAR GASTRONOMY"},"content":{"rendered":"\t\t
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The scientific\u00a0discipline<\/a>\u00a0concerned with the physical and chemical transformations that occur during\u00a0cooking<\/a>. The name is sometimes mistakenly given to the application of scientific knowledge to the creation of new dishes and culinary techniques.<\/span><\/p>

\u00a0<\/strong><\/span>HISTORY OF MOLECULAR GASTRONOMY<\/u><\/strong><\/p>

The scientific discipline\u2014which was introduced under the name\u00a0molecular and physical gastronomy<\/em>\u00a0and later shortened to\u00a0molecular gastronomy<\/em>\u2014was established in 1988 by\u00a0Herv\u00e9 This, a physical chemist, and\u00a0Nicholas Kurti, a former professor of physics at the\u00a0University of Oxford<\/a><\/span><\/p>

Molecular gastronomy, on the other hand, focuses on the mechanisms of transformation that occur during culinary processes at the level of domestic and restaurant cooking, an area that had historically tended to rely heavily on tradition and\u00a0anecdotal<\/a>\u00a0information. Molecular gastronomy seeks to generate new knowledge on the basis of the\u00a0chemistry<\/a>\u00a0and\u00a0physics<\/a>\u00a0behind culinary processes\u2014for example, why\u00a0mayonnaise<\/a>\u00a0becomes firm or why a souffl\u00e9 swells. One side goal is to develop new ways of cooking that are rooted in science. These techniques are called molecular cooking, whereas the new culinary style based on such techniques is called molecular cuisine.<\/span><\/p>

Beginning in 1988, research teams were established in the field of molecular gastronomy at universities in several countries\u2014including\u00a0France<\/a>, the\u00a0Netherlands<\/a>,\u00a0Ireland<\/a>,\u00a0Denmark<\/a>,\u00a0Italy<\/a>,\u00a0Spain<\/a>, and the\u00a0United States<\/a>\u2014and the number of such nations continued to increase, reaching more than 30 in the early 21st century. New research laboratories were being created often for scientific research or for university education.<\/span><\/p>

Molecular gastronomy developed very quickly after its creation in 1988, but about 1999 it was determined that different names had to be applied to distinguish the scientific activity on the one hand from the culinary enterprise on the other. The name\u00a0molecular cooking<\/em>\u00a0(and its variations\u00a0molecular cookery<\/em>) was introduced to refer to the kind of technologically oriented way of cooking that was developed by some of the world\u2019s top chefs. Proposed just before 2000, this new terminology gained momentum, and by 2010 it was established that the term\u00a0molecular gastronomy<\/em>\u00a0should only be used to designate the scientific discipline that investigates the mechanisms of phenomena that occur during culinary transformation, whereas the term\u00a0molecular cooking<\/em>\u00a0and its variations should be used to describe the culinary trend in which chefs use \u201cnew\u201d tools, ingredients, and methods developed through research in molecular gastronomy.\u00a0Molecular cuisine<\/em>\u00a0is used for designating a culinary style using the new techniques.<\/span><\/p>

Tools such as laboratory filters (for clarification), decanting bulbs (used in skimming stocks), vacuum evaporators (for making extracts), siphons (for producing foams), and ultrasonic probes (for emulsions) were not new in chemistry laboratories. Gelling agents such as carrageenan, sodium alginate, and\u00a0agar<\/a>\u00a0were certainly not entirely new in the food industry. Liquid nitrogen (used to make sherbets and to flash freeze almost anything) had been proposed for use in the kitchen as early as 1907. None of those tools or ingredients, however, was present in cookbooks as recently as the 1980s. Indeed, it was an objective of Kurti and This to rationalize culinary activity as well as to modernize it (for example, to improve the\u00a0efficiency<\/a>\u00a0of some traditional heating systems, in which the energy loss regularly reached 80 percent).<\/span><\/p>

Molecular cooking was perfected by such noted chefs as Adri\u00e0 and Andoni Luis Aduriz in Spain, Denis Martin in\u00a0Switzerland<\/a>, Ettore Bocchia in Italy, Alex Atala in\u00a0Brazil<\/a>,\u00a0Ren\u00e9 Redzepi<\/a>\u00a0in Denmark, Sang-Hoon Degeimbre in\u00a0Belgium<\/a>, Heston Blumenthal in the\u00a0United Kingdom<\/a>, and, much later, Thierry Marx in France.<\/span><\/p>

\"\"<\/a><\/p>

Adri\u00e0, Ferran<\/strong><\/span><\/h6>
Ferran Adri\u00e0 in his research kitchen in Barcelona, 2003.<\/span><\/h6>
Bernat Armangue\/AP<\/em><\/span><\/h6>

DEVELOPMENT OF MOLECULAR GASTRONOMY<\/u><\/strong><\/span><\/p>

A program was proposed for molecular gastronomy that took into account the fundamentally important artistic and social components of cooking as well as the technical element.<\/span><\/p>

A distinction was also made between the parts of recipes: \u201cculinary definitions\u201d\u2014descriptions of the objective of recipes\u2014and \u201cculinary precisions\u201d\u2014the technical details of a recipe.<\/span><\/p>

Thus, a program for molecular gastronomy emerged:<\/span><\/p>