Molecular Gastronomy

Molecular Gastronomy: a story beyond food industry.

Edgadiel Ramos Santiago - S00711733

Universidad del Este, Carolina Campus

ENGL. 125 – SEC. 137

Prof. Gladys Pérez

December 8, 2010

Abstract

The purpose of this Molecular Gastronomy: a story beyond food industry’s research is to understand better the discipline of molecular gastronomy and all its concepts. Beginning with areview of what would be the molecular gastronomy and if is important to the culinary arts industry. Then, before the definition of molecular gastronomy, is a comparison between the meaning of science-based cooking and experimental cuisine. After this comparison, is given the definition of molecular gastronomy and some issues related to this discipline. Just as information about the origin of theterm, the researchers on this field, the restaurants that use it, who supports and who does not. Later on, the research is closed with an opinion about the importance of molecular gastronomy in the culinary arts industry.


Molecular Gastronomy: a story beyond the food industry



“Have you ever wondered how an ordinary jug of milk can be transformed into rich, pungent cheese?”(Molecular, 2008). This is something called molecular gastronomy. When you hear about this term for first time, what is the thought that comes to your mind? or what did you think about the term? May be a type of cuisine where culinary creations are small, the study of processes on food, or a type of experimentation with food.

These and many more will be the thoughts that come to mind whenyou talk about molecular gastronomy. You may also give different meanings and there is nothing wrong with that, but after a little more information about the correct meaning, the origin, some researchers, who uses it, who supports it and who opposes, you will have a clearer thought on the subject of molecular gastronomy.

This discipline covers and takes place in industries such asscientific and culinary. Equally, appeals to many professionals in both branches to look at it, work with and study this subject. However, the culinary arts industry is the most impacted by this discipline of molecular gastronomy as it reinvents all the traditional methods and ingredients of the cuisine. Because of that, more chefs are working with molecular gastronomy, so their kitchens andrestaurants are of higher quality and attraction for customers. But, is the molecular gastronomy an important discipline in the culinary arts industry?

Often, depending on our knowledge, we compare terms and give it the same meaning; this is what happens to molecular gastronomy. The term can be compared and divided into three: science-based cooking, experimental cuisine and molecular gastronomyper se, but they are not the same. Let’s see the differences between them.

Starting off with science-based cooking such as Vega and Ubbink (2008) as cited in Van der Linden, McClements and Ubbink (2008) argued that it is “the conscious application of the principles and tools from food science and other disciplines for the development of new dishes, particularly in the context of hautecuisine” (p. 3:248). Even Van der Linden et al. (2008) states that this term refers to that special touch that every cook uses to create his or her dishes and gives to some food, ending with the creation of new dishes.

Regarding to experimental cuisine, the Experimental Cuisine Collection (New York) introduces the term and accompanying it with a list of objectives. Some of this aimsstated by Van der Linden et al. (2008) are “contribute to a rigorous scientific understanding of the physical basis for cooking processes”, and “enhance understanding of the social contexts for cooking and the societal ramifications of new food technologies, flavors, and new dining traditions” (p. 3:248).

Finally, what is the definition of molecular gastronomy? Let’s start by saying that...