When you hear Molecular Gastronomy, what's the first thing to pop up in your head? For some it may be the aesthetic presentations, some might picture a maniacal hybrid between chef and scientist, while others may only consider it a pretentious practice.
The foundations of molecular gastronomy were laid down in 1988 by Herve This and Nicholas Kurti. In 1992 This and Kurti held the first meeting of the International Workshops of Molecular Gastronomy in Erice, Italy. The original aims of molecular gastronomy were to collect and investigate myths about cooking, to examine recipes, make new tools, products and methods, to invent new dishes, and to use food to promote science.
Now the main objectives of molecular gastronomy have changed to three aspects of food the social, the artistic,and the technical.
By exploring new methods of cooking food an endless possibility for new dishes becomes available. Several countries have introduced molecular gastronomy into their culinary arts curriculum. Some countries being Canada, France, Denmark, Argentina.
An example of a new dish that resulted from molecular gastronomy is the Gibbs. Gibbs is an emulsion in a gel that can be flavored in any way to produce any taste preference. It is made by whipping egg white with oil and then microwaving to 100 degrees Celsius. Then there is Vauquelin wich is a jellied foam produced from whipped egg whites and any liquid which is then microwaved.
This relatively new discipline in cooking and science has become a new hot trrend in haute cuisine. The different combination of sauces, emulsions, textures, and techniques that resulted from molecular gastronomy has broadened the modern chef's spectrum of creativity. It can only be assumed that molecular gastronomy will continue to flourish and grow as a discipline.
That gastronomy is not only for scientists.
ReplyDeleteHow does gastronomy influence in food?
That the different combination of sauces, emulsions, textures, and techniques that resulted from molecular gastronomy.
I think this blog satisfies everything that the reader needs.
- What facts surprised you?
ReplyDeletewhy molecular gastronomy was really created.
- What questions do you still have?
i know there's more to molecular gastronomy, m sister ook a class on it and she couldn't stop raving about it, what in molecular gastronomy really intersts you, the baking or cooking?
- What information is most memorable about this subject?
How it was created to promote science:-0
- What suggestions do you have for the blog creator?
I think you should expand more on the subject, not the whole thing, but like a section of it, I like your background though, and it educated me:)
this entire blog surprised me. i had no clue as to what molecular gastronomy was before i read this. now i am very interested and truly wish to know more. i'd be very interested to perhaps find out more specifics as to how people change the taste of one food to resemble another. also, why should this be implimented in culinary programs? do you think you would want to learn it? the most memorable thing about this blog was that all of the information was surrounded by visuals and much easier to remember. all of it is stuck in my mind. simply be more descriptive and expound on more of your interesting facts, and you'll have a paper that the whole university will want to read.
ReplyDeleteWhat facts surprised you? What surprised me the most was the gel made by Gribbs. Its amazing how he can make any flavor he wants using that gel and techneque.
ReplyDeleteWhat questions do you still have? How does it come about? Who are the forerunners in coming up the the next best thing?
What information is most memorable about this subject? Most of it was. I was hard to say one thing as most memerable as everything was very thouht out.
What suggestions do you have for the blog creator?Not much to add, but you might want to add names of peole and where some of the resturants are that surive that food. Great pictures.
1. What really interested me was how this new cooking method came to be, its reason. And also the pictures, they just look so intersting and different.
ReplyDelete2. I want to know about more dishes, more about how they are made, why they look they way they do, and is it hard? is it easy? is it dangerous? how do this new technique of cooking make the food taste.
3. The fact i found most interesting was how many schools, countries, and restuarants are starting to incorporate this cooking style into their area.
4. My only suggestion is that keep telling me, tell me about more dishes, and that this is a very intersting topic.
What facts surprised you?
ReplyDeleteI was surprised as to why molecular gastronomy was actually created.
What questions do you still have?
I wonder what other foods are made using this technique and why isn't in common in the U.S.?
What information is most memorable about this subject?
I enjoyed reading about the process of Gibbs. Actually everything was pretty memorable.
What suggestions do you have for the blog creator?
None, but great job with the lay out and the pictures. I really enjoyed reading this blog and getting to learn about molecular gastronomy. It isn't something we hear about everyday and it was overall memorable.
This is just an amazing blog! I am surprised that it isn't taught in America yet! This is such a cool and unique way of cooking that it just take cuisine to a whole new level.
ReplyDeleteI want to know more about the new tools that they created! What else can be done with Molecular Gastronomy?
The most memorable for me would be the jell that was formed by whipping cream and oil. It looks a little gross but when you add your favorite flavor to it, I bet it would taste delicious!
I think that it should be more concise. It was very broad about what it can do and produce, but lets talk about specifics. What exactly does this science do to the food. Great blog!!
Molecular gastronomy is one of my favorite topics and this blog was able to present information on it very well. Innovative techniques in culinary arts are always showing up and this has got to be one of the most intriguing. I was really surprised by the origins of this technique. It's really interesting how science and cooking became one. Ahh its so cool.
ReplyDeleteWhat facts surprised you?
ReplyDeleteThe entire article. I didn't know what molecular gastronomy was and I found it very interesting to read about a new cooking method.
What questions do you still have?
I would like to know more about This and Kurti invented this cooking style. What was their goal when they dsicovered molecular gastronomy?
What information is most memorable about this subject?
The pictures were awesome and very scrumpscious looking. I also liked reading about the foods that have developed from this method; Ex. Gibbs.
What suggestions do you have for the blog creator?
I would include more dishes that have resulted from this.
Seeing the combination of science and culinary arts is just awesome, when I see these foods i cant help but want to try these.
ReplyDeleteHow does science create new foods? How come it is so new?
The fact that it was started in 1988.
I would like to see more specific information on the new techniques and how science changes food.
I love molecular gastronomy, it is one of my favorite culinary field. I would like to hear more about some other techniques as well.
ReplyDeleteMolecular Gastronomy is really awesome! This is a great article!! I learned some very interesting facts!!! <3
ReplyDeleteWow I didn't even know what this was! I learned so much. Great article!!!
ReplyDeleteVery interesting read. Never knew this field existed. There's a few small typos but it doesn't take away from the article as a whole.
ReplyDeleteYou mentioned that it is made by beating egg whites and then it turns into any flavor you want after microwaving? So is it served hot or cold? It looks sweet like a dessert. Would it be served as a main course meal or a dessert? Very interesting stuff either way!
First of all, I'd like to say, great article.
ReplyDeleteWhere to begin.
From what I've read it would seem that more and more chefs out there are beginning to use this method in their dishes, and honestly, that's pretty damn awesome. It's really starting to show just how creative they can be. Bringing together science and culinary arts to create something that is both appealing to the eye, but also appealing to taste as well really expands the possibilities of what can be created.
Simply put, the possibilities are only going to continue to expand as more and more experimental minds are thrown into the mix.
Keep up the good work!
This is a GREAT blog! I learned that Molecular Gastronomy was introduces in 1988 as opposed to what I had recently heard that it had been first used in 1996. I think it is important to show kids that science can not only be fun but practical.
ReplyDeleteWait, I always thought that this was a brand new trend. I never would have assumed that this started back in the 80's
ReplyDeleteI remember first hearing about this discipline on Top Chef: Season 2 from contestant Marcel Vigneron created encapsulated vinaigrette "drops." It was refreshing to read the science behind this trend and the images reinforced the concept well for a visual learner like myself. Thank you for sharing!
ReplyDeleteAlex, this is a very visually appealing blog! It really captures the reader's attention and your writing is engaging. My only suggestion would be to expand more in your composition and provide further explanation.
ReplyDeleteThank you for the insight!
Grade = 48/50
Dear Sir/Madam
ReplyDeleteThe Design and Technology Association is developing a resource for UK secondary D&T students on Food, including the uses and options available, and would like to feature an image from your website in a PowerPoint presentation for students.
We would appreciate it if you are able to allow the image’s use. We will of course acknowledge the source with a weblink? The link is to http://sayyuyu.blogspot.co.uk/2010/10/and-so-i-said-molecular-gastronomy.html
Would you please let me know if this is acceptable.
The D&T Association is an educational charity that promotes design and technology and provides teaching resources for its members and others.
I look forward to hearing from you. Please contact us at info@data.org.uk
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