Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
There are many branches of food science, all of which study different aspects of food such as safe...
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Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned (perhaps with the exception of food safety) have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees, they are considered separate areas of investigation.
Though many disparate examples of the...
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