What Is Molecular Gastronomy?

Molecular gastronomy is the innovative way of cooking that combines culinary arts with science. As food is prepared and combined in what is called the colloidal system,ingrediens go through physical and chemical changes. Chefs use theyrartisitic and technical skills to influence the foods tranformations.These mechanisms turn basic foods into modern sensory experience. Molecular gastronomy as we know it now, was not always called this.Originaly it went by the name ``molecular and physical gastronomy`` it was founded in 1988,by French chemist Dr. Herve This and physics professor Nicholas Kurti.Kurti Kurtis was fascinated in applying science to culinary arts and which was observed as far back as 1969,when he gave a talk in Royal institution in London and the title of talk being ‘The physics in the kithcen`which he managed to woo the audience members by freshly invented microwave oven to produce an `reverse baked Alaska` (kurti and kurti 1988).Herve this experimentation with different flavours and recipes and his introduction to Nicholas kurti forwarded him to create food practise which was ultimately called molecular gastronomy.

They each wanted to convey their own knowledge into this title.Herve wanted `molecular gastronomy` while kurti wanted molecular and physical gastronomy.1988 was the year that kurti died, which then the name was narrowed to molecular gastronomy.in 1984 Harold McGee published a book titled `on food and cooking`(McGee 2004) and proposed that science can make cooking more interesting by connecting it with the basic workings of the natural world’. Many chefs starting experimenting with this new and creative idea, but this experimentation required quite complicated equipment and knowledge of chemical reactions also quite complex