Molecular Gastronomy
Speech I. The history of molecular gastronomy
Molecular gastronomy is a new discipline about food science. This science investigates, explains and makes practical use of the physical and chemical transformations of ingredients that take place while cooking. But the truth is, using this science in cooking is not new.
Pioneer
Professors Evelyn G. Halliday and Isabel T. Noble: they said in their book “The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based.”
Professor Belle Lowe of Iowa State College (1886–1961): In 1932, Belle Lowe, who at the time was the professor of Food and Nutrition at Iowa State College, published a book entitled Experimental Cookery: from the Chemical and Physical Standpoint.
Marie-Antoine Carême (1784–1833): The concept of molecular gastronomy was perhaps created by Marie-Antoine Carême, a very famous French chef, who said in the early 19th century that when making a stock "the broth must come to a boil very slowly, otherwise the albumin coagulates harden and the water doesn’t have time to penetrate the meat which prevents the gelatinous part of the osmazome from detaching itself."
There are many scientists who have contributed to the science of food preparation. However, there is a difference between the science of ingredients and the science of culinary processes. In the 1980s, food science was basically analyzing the contents and properties of food, and figuring out how they relate to the demands of our bodies.
Objectives
The original fundamental objectives of molecular gastronomy are 1. Investigating culinary and gastronomical proverbs. 2. Exploring existing recipes. 3. Introducing new tools and ingredients. 4. Inventing new dishes. 5. Using molecular gastronomy to help others understand the contribution of science to society.
Now we know where it comes from. Let’s continue with molecular gastronomy
Molecular gastronomy is a new discipline about food science. This science investigates, explains and makes practical use of the physical and chemical transformations of ingredients that take place while cooking. But the truth is, using this science in cooking is not new.
Pioneer
Professors Evelyn G. Halliday and Isabel T. Noble: they said in their book “The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based.”
Professor Belle Lowe of Iowa State College (1886–1961): In 1932, Belle Lowe, who at the time was the professor of Food and Nutrition at Iowa State College, published a book entitled Experimental Cookery: from the Chemical and Physical Standpoint.
Marie-Antoine Carême (1784–1833): The concept of molecular gastronomy was perhaps created by Marie-Antoine Carême, a very famous French chef, who said in the early 19th century that when making a stock "the broth must come to a boil very slowly, otherwise the albumin coagulates harden and the water doesn’t have time to penetrate the meat which prevents the gelatinous part of the osmazome from detaching itself."
There are many scientists who have contributed to the science of food preparation. However, there is a difference between the science of ingredients and the science of culinary processes. In the 1980s, food science was basically analyzing the contents and properties of food, and figuring out how they relate to the demands of our bodies.
Objectives
The original fundamental objectives of molecular gastronomy are 1. Investigating culinary and gastronomical proverbs. 2. Exploring existing recipes. 3. Introducing new tools and ingredients. 4. Inventing new dishes. 5. Using molecular gastronomy to help others understand the contribution of science to society.
Now we know where it comes from. Let’s continue with molecular gastronomy