Understanding Molecular Gastronomy: The Consolidation of Cooking And Science

Abstract

The disciplines of science and cooking have recently come together under the term molecular gastronomy. Molecular gastronomy is a sub-field of food science that investigates the production, preparation, and perception of a meal. This paper addresses the confounding origin of molecular gastronomy and reviews the increasing progressing the discipline has made towards academic legitimacy. Both the chef and scientist perspective of food and cooking is outlined here in an attempt to provide relevant and necessary background information that neither side has yet to fully grasp. A fairly exhaustive review of all content related to molecular gastronomy is laid out to determine whether or not this new discipline has academic and social value. Of specific to molecular biologists is the possibility of significant research areas that would warrant collaboration.