Many people are interested in the phenomenon of molecular cuisine, what it is, what it is like, what it is with. We often hear from pseudo-experts “it’s out of date”, “it’s not interesting”, “it’s chemistry”, “it’s physics” and other nonsense. While the top lists of the best restaurants in the world increasingly include restaurants with a skillful approach to using modern science in cooking.
Time to debunk myths and tell the truth, what is molecular cuisine?
Molecular cuisine, it is not usual as in our understanding cuisine (national or regional) is a whole separate section of food science – trophology. Trophology is associated with the study of physical and chemical processes that occur during cooking, for the most effective and thoughtful approach to the process of cooking each product.
So molecular cuisine is a set of technologies that can improve any regional cuisine if used correctly.
“When cooking, ‘molecular cuisine’ advocates consider the physical and chemical mechanisms responsible for transforming ingredients during cooking.
Among chefs who advocate a scientific approach to cooking are Ferran Adria, Juan-Marie Arzac, Heston Blumenthal, Pierre Gagner, Massimo Botura, Anatoly Komm and Dmitry Shurshakov. Some of them prefer to use the terms “experimental”, “vanguard”, “provocative cuisine” or “culinary physics”.