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Molecular Gastronomy is defined by Hervé This as “a branch of science that studies the physicochemical transformations of edible materials during cooking and the sensory phenomena associated with their consumption”. It is the scientific discipline that deals with the development, creation, and properties of foods normally prepared in a kitchen.
This website is designed to explore the science, history and impacts behind this novel approach to food.
Its clean and contemporary look shows how molecular gastronomy is slowly impacting the world we live in today and that its presence in the world shows how it is none like any other we have eaten all our lives.
This website is designed to explore the science, history and impacts behind this novel approach to food.
Its clean and contemporary look shows how molecular gastronomy is slowly impacting the world we live in today and that its presence in the world shows how it is none like any other we have eaten all our lives.
"[To] distinguish between cooking and gastronomy: the first is the preparation of food, whereas the latter is the knowledge of whatever concerns man's nourishment." - Hervé This