In our days it is increasingly common to talk about the role of science in the kitchen. For a few years, gastronomy and science began a dialogue that has grown and multiplied, incorporating more and more voices from both fields. From this exchange molecular gastronomy was born.

The definition of molecular gastronomy is approached in different ways. One of the most widespread suggests that it is the scientific exploration of processes, culinary and more generally of the transformations and gastronomic phenomena. It has also been conceptualized as the discipline through which food transformations in culinary processes are analyzed, on a scientific basis.
The truth is that it has been called in different ways: in France it is known as culinary chemistry and physics, in Mexico it is called kitchen Experimental, for the United States it is culinology, while for the European Union, Canada, the Caribbean and Latin America it is molecular gastronomy and molecular mixology. In Cuba the discipline bears the name of science and technology in culinary processes.
Among the professional values ​​offered by molecular gastronomy are:
  • Approach a new way of solving problems, through the scientific method, alien to the habits of the kitchen.
  • Disseminate to society useful and reliable information regarding eating habits that contribute to the quality of life.
  • Look at problems from another perspective, generate new questions through scientific thinking, and always analyze that in the kitchen an idea must be able to be captured on a specific plate.
  • Transform the language of science into one of dissemination. The cook does not need to become a scientist or the scientist a cook to achieve a fruitful exchange.
  • Participate in educational programs and workshops, either at the national level of the tourism sector or other related organizations, that include in their objectives the dissemination and training of scientific concepts and phenomena through gastronomy.
  • Molecular gastronomy studies are a tool, a way of thinking and designing dishes, taking into account the knowledge provided by science in terms of ingredients, processes and chemical and physical stimuli of food, which generate various sensory effects in the diner.
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Source: Excellencies Gourmet, No. 42, 2015

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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