Molecular Gastronomy

Molecular Gastronomy

Molecular gastronomy is the scientific study of culinary transformations, applying principles from physics and chemistry to cooking. It involves exploring the physical and chemical changes that occur during food preparation. Key Characteristics / Core Concepts Use of scientific techniques: Employing techniques like spherification (creating tiny spheres of liquid), foams, and gels to modify food textures … Read more

Gastronomy

Gastronomy is the art and science of good eating, encompassing the cultural, social, and economic aspects of food and dining. It goes beyond simply preparing and consuming food; it involves understanding the history, preparation techniques, and sensory experience of cuisine. Key Characteristics / Core Concepts Culinary techniques: methods and skills used in food preparation Food … Read more