Molecular Gastonomy in Culinary
Introduction
In these few years, molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking, which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the use of such studies process in many professional kitchen and lab.
Nowadays, molecular gastronomy can be seen in some haute hotels and restaurants, which has shown that this is getting popular. However, the confusion of molecular gastronomy has been appearing to be increase and what it was intended to achieve (Consin, J et al 2010). Therefore, this assignment is to explore the molecular gastronomy. Firstly, it is providing an overview of culinary changes through different periods including Tudor Kitchen, Georgian Kitchen and Victorian Kitchen as well as gastronomic figures especially Georges Ausguste Escoffier (1846-1935) who was a French chef had great contributions on gastronomy and an historical perspective and then summarise the origins and background of molecular gastronomy and the current literature of this subject.
Literature Review 1. The overview of culinary change
In 17th century, gastronomy had major changes, new foods arrived in this century and the taste had change. The consumption of exotic birds such as peacock, swan, crane and heron decreased and they preferred meats were beef, veal, and mutton as well as huge quantities were still remained but only freshwater fish e.g. salmon and trout were the preferred (Strong, R 2003). In this period of Tudor kitchen, the consumption of meat in the Middle Ages was very expensive, rare and very much reflected social class who could afforded. However, the consumption of bread and pottage were reflected to lower class
In these few years, molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking, which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the use of such studies process in many professional kitchen and lab.
Nowadays, molecular gastronomy can be seen in some haute hotels and restaurants, which has shown that this is getting popular. However, the confusion of molecular gastronomy has been appearing to be increase and what it was intended to achieve (Consin, J et al 2010). Therefore, this assignment is to explore the molecular gastronomy. Firstly, it is providing an overview of culinary changes through different periods including Tudor Kitchen, Georgian Kitchen and Victorian Kitchen as well as gastronomic figures especially Georges Ausguste Escoffier (1846-1935) who was a French chef had great contributions on gastronomy and an historical perspective and then summarise the origins and background of molecular gastronomy and the current literature of this subject.
Literature Review 1. The overview of culinary change
In 17th century, gastronomy had major changes, new foods arrived in this century and the taste had change. The consumption of exotic birds such as peacock, swan, crane and heron decreased and they preferred meats were beef, veal, and mutton as well as huge quantities were still remained but only freshwater fish e.g. salmon and trout were the preferred (Strong, R 2003). In this period of Tudor kitchen, the consumption of meat in the Middle Ages was very expensive, rare and very much reflected social class who could afforded. However, the consumption of bread and pottage were reflected to lower class