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Molecular gastronomy

Nature Materials volume 4, pages 5–7 (2005)Cite this article

For centuries, cooks have been applying recipes without looking for the mechanisms of the culinary transformations. A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the discipline discusses its aims and importance.

Molecular gastronomy, having initially become popular through international workshops at the Ettore Majorana Centre for Scientific Culture (Erice, Sicily), is now spreading, with the creation of professorships in France, Greece and Denmark, seminars all over the world1, conferences, a European programme2, PhD studies, and also recognition by cooks of the interest of the technological applications of this scientific discipline.

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Figure 1: This system is grouping microreactors in line and in parallel, in order to materialize physical systems described by CDS formalism.
Figure 2: It has been written by cooks that raspberries turn blue when they are cooked in tin-covered pans.

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  1. the Institut National de la Recherche Agronomique (INRA), College de France, 11, Place Marcelin Berthelot, Paris, 75005

    Hervé This

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  1. Hervé This
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This, H. Molecular gastronomy. Nature Mater 4, 5–7 (2005). https://doi.org/10.1038/nmat1303

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