Molecular Gastronomy

Molecular gastronomy is a science created to study the chemical and physical changes that foods undergo throughout the process of their manipulation and cooking. Created by Hervé This and the Oxford University physicist Nicolas Kurti, this science was originally named molecular and physical gastronomy; the discipline was later renamed by This as molecular gastronomy to shorten it. Though the name changed, the principle of the science remained the same, focusing both on the changes of the food product at the molecular level as well as how that is represented within its shape, texture, size, and all other physical attributes. As a science, it does not delve into the creation of culinary dishes or the preparation of food itself as a composed plate. However, in more ...

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