#moleculargastronomy is a scientific discipline that explores the physical and chemical processes involved in cooking and food preparation.
It was first introduced in the late 20th century by scientist and cook Hervé This.
Molecular gastronomy uses techniques such as sous-vide cooking, spherification, and molecular mixing to create new and innovative dishes.
This type of cooking often involves using chemical ingredients such as hydrocolloids, which are substances that thicken or stabilize liquids.
The goal of molecular gastronomy is to enhance flavor, texture, and presentation of dishes, while still maintaining their taste and quality.
It is a form of modern cuisine that has become popular in high-end restaurants around the world.
Molecular gastronomy also incorporates elements of science, technology, and art into cooking and food preparation.
One of the most famous proponents of molecular gastronomy is Spanish chef Ferran Adrià, who ran the renowned restaurant El Bulli.
Molecular gastronomy has also inspired new methods and techniques in the food industry, such as the development of new ingredients and kitchen tools.
Despite its scientific approach, molecular gastronomy remains a relatively new and experimental field in the culinary world, with new techniques and ideas constantly being developed and explored.