Molecular gastronomy is the next big thing and it's also known as the modern cuisine, but what is it really? Molecular gastronomy is a food science that changes the physical and or chemical component of the food. There are three parts to molecular gastronomy including, social, artistic and technical. This style of cooking, that is now its own cuisine, is used to trick the mind. From chicken that looks like rice, and cherries that taste like strawberries, molecular gastronomy deceives your mind to think you're eating something, but it ends up tasting like a completely different food. Molecular gastronomy isn't the same as food science, which is analyzing the chemical makeup of food and developing a method to make or process the food on an industrial scale. Molecular gastronomy may be considered a branch of food science though, as it uses the same study of chemical makeups of food, but uses it on a much smaller scale, to change the foods physical form, ...
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