What is a definition of phrase molecular gastronomy?
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. 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). 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”) that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term “Molecular Gastronomy” also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods.[ Sources:
Main Entry: molecular gastronomy Part of Speech: n Definition: the application or study of scientific principles and practices in cooking and food preparation Example: “Good Eats” is a television show which discusses molecular gastronomy. Etymology: 1993 Usage: also molecular gastronomist, (n.) Webster’s New Millennium Dictionary of English Copyright 2003-2009 Dictionary.com, LLC Sources: http://dictionary.reference.
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. Sources: http://en.wikipedia.
