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A classic example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking.[3] It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view). Contents [hide] 1 Term origination 1.1 Terminology confusion 1.2 Adoption and repudiation of the term 1.3 Other interpretations of the term 2 Nicholas Kurti and Hervé This 2.1 Fundamental objectives according to Herve This 3 Examples of molecular gastronomy 4 International meetings in Erice, Italy 5 Precursors to molecular gastronomy 6 See also 7 Notes 8 References 9 External links // Term origination The term "Molecular and Physical Gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy")[4] that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened Kurti and This had been the co-directors of the "Molecular and Physical Gastronomy" meetings in Erice, along with the American food science writer Harold McGee[5], and had considered the creation of a formal discipline around the subjects discussed in the meetings. [8] After Kurti's death in 1998, the name of the Erice workshops was also changed by Hervé This to "The International Workshop on Molecular Gastronomy 'N. Kurti'". Hervé This remained the sole director of the subsequent workshops from 1999 through 2004 and continues his research in the field of Molecular Gastronomy today. Terminology confusion The term molecular gastronomy has been adopted by a number of people and applied to both the scientific investigation of cooking and to cooking itself, both modern cooking that uses scientific principles in its creations as well as traditional cooking that re-examines its methods through experimentation in order to discard incorrect or irrelevant information. Though molecular gastronomy is by definition a science and science is generally practiced by scientists, the existence of the interdisciplinary occupations of "food scientist" and "Research Chef" have blurred the lines | ||||
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