What is the difference between molecular cooking and molecular gastronomy?
When people refer to research and science in relation to cooking, the term ‘molecular gastronomy’ often crops up. We believe that molecular gastronomy is not cooking, but a term used to define the dialogue between scientists and chefs. One can do a scientific study on the chemical reactions and the physics of, for example, low-temperature roasting. The diner will not be aware that the resulting dish is the result of a specific scientific quest, but it refers to the dialogue between science and cooking. The media insist in linking you with molecular gastronomy and cite you as a pioneer. However, you don’t identify yourself with that title. It all started after a stay in Biarritz in 1995, when we were taking part in a course at the Escoffier Foundation. There we heard that the French scientist Herv This, one of the first representatives of molecular gastronomy, was going to give a series of lectures on the chemistry and physics of cooking so we decided to attend. In the following years w
