Friday, October 21, 2011

Word of the Week: Molecular Gastronomy

The first time I heard this term was from 'Gordon'. Together with a partner chef, they tried to open a restaurant in Singapore based on molecular gastronomy cuisine but it seemed the small nation was not quite ready for something so experimental. That was a few years back and I'm not familiar with the F&B scene to know if this is picking up. 

Based on my layman understanding, molecular gastronomy is a form of food science that makes practical use of the physics and chemistry of ingredients that occur during cooking. This modern, experimental style of cooking distills cooking to a scientific discipline.

My research shows the term was coined in 1988 by an Oxford physicist. Some chefs dislike the term and instead call it "culinary physics" or "experimental cuisine". Heston Blumenthal is an icon of this modern style of cooking. 

Catch self-taught Chef Heston Blumenthal on the food channel. His experiment on Tudor Court royal cuisine is funny and absurd and has won rave reviews from top food critics in the world. 

Heston Blumenthal - the man who doesn't like the term "Molecular Gastronomy"
but is probably responsible for making it popular

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