NDLI: Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

Content Provider	Springer Nature Link
Author	Linden, Erik McClements, David Julian Ubbink, Job
Copyright Year	2008
Abstract	A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of food and nutrition for the quality of life.
Starting Page	246
Ending Page	254
Page Count	9
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	3
Issue Number	2
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2008-04-01
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Molecular gastronomy Science-based cooking Experimental cuisine Quality of life Analytical Chemistry Biophysics/Biomedical Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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