Bridging the Gap Between Art, Craftsmanship, and Science
Chefs, who are normally characterized by their artistry, creativity, and craft, can interact with scientists who are normally characterized by their empiricism, rationality, and adherence to the scientific method. Thus, allowing for inter-disciplinary exchanges to flourish and a holistic approach to human knowledge and experience.
For example, their complementary role can be seen in how food scientists often create tiny hydrogel beads within foods to encapsulate flavour components. These hydrogel beads have inspired some experimental chefs to develop innovative dishes, for example, artificial caviar beads produced by controlled gelation of hydrocolloids.
Food scientist usually interested in mass producing large quantities of food for a large number of people who are distributed over a wide geographical area. Chefs may combine their expertise to create a synergistic effect, as postulated by Donald Stokes that “combining curiosity- driven research with user-inspired research stimulates innovation”.
For example, their complementary role can be seen in how food scientists often create tiny hydrogel beads within foods to encapsulate flavour components. These hydrogel beads have inspired some experimental chefs to develop innovative dishes, for example, artificial caviar beads produced by controlled gelation of hydrocolloids.
Food scientist usually interested in mass producing large quantities of food for a large number of people who are distributed over a wide geographical area. Chefs may combine their expertise to create a synergistic effect, as postulated by Donald Stokes that “combining curiosity- driven research with user-inspired research stimulates innovation”.
The Battle Against Childhood Obesity
At this point in time, one of the most worrying social trends is obesity, the increasing concern for our environment and the promotion of healthy food.
The development of Molecular Gastronomy further strengthens the idea that people must acquire more information about the food we eat as well as preparation methods. There is a large amount of data indicating the health benefits of certain foods due to years of extensive research. Yet, there is an increasing rate of obesity, caused by a fatal attraction to junk food, sweets and soft drinks.
If we are able to apply the knowledge gained on food preparation and Molecular Gastronomy, we might be able to look for innovative ways to make healthy food more attractive. If this can be made more accessible to the masses, we can convince people to cook healthier food, allowing for dining to be a pleasure rather than a mere necessity.
The development of Molecular Gastronomy further strengthens the idea that people must acquire more information about the food we eat as well as preparation methods. There is a large amount of data indicating the health benefits of certain foods due to years of extensive research. Yet, there is an increasing rate of obesity, caused by a fatal attraction to junk food, sweets and soft drinks.
If we are able to apply the knowledge gained on food preparation and Molecular Gastronomy, we might be able to look for innovative ways to make healthy food more attractive. If this can be made more accessible to the masses, we can convince people to cook healthier food, allowing for dining to be a pleasure rather than a mere necessity.