It is safe to say that humans have been experimenting with cooking ever since we first put food to fire. A History, Felipe Fernández-Armesto (2002), a member of the faculty of Modern History at Oxford University, wrote:
“The cooking revolution was the first scientific revolution: the discovery, by experiment and observations, of the biochemical changes which transmute flavor and aid digestion.” As centuries have passed and the cuisines of countless cultures have flourished, the quest to convey one’s artistic expression through the craft of cooking has never been as intense as during these modern times.
In an effort to highlight a current trend practiced by a handful, albeit growing number of chefs who are offering avantgarde culinary creations, this category will discuss the use of food-altering edible substances that have found their way into fine dining food service operations.
For years, so-called molecular gastronomy (MG) has teased the senses of diners with the use of eye-catching and palate-pleasing gels and sols. Molecular gastronomy is a scientific discipline that studies the physical & chemical processes that occurs while cooking.
In the following articles we will present an overview on this topic in an effort to provide a foundation for modern chefs to experiment with molecular gastronomy techniques.