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molecular gastronomy
Sign in to saveapproach to culinary arts based on scientific understanding and techniques
In the Vinony graph
Vinony's link graph records 680 inbound references to molecular gastronomy, and connects out to Antoine Lavoisier, egg as food and emulsion.
It is catalogued under topics including 1980s neologisms, Culinary terminology and Food science.
Vinony links it to 35 Wikipedia language editions.
Wikidata facts
- Instance of
- cuisine
- Image
- Raw egg.jpg
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- topic's main category
- Category:Molecular gastronomy
- Commons category
- Molecular gastronomy
- facet of
- food science
- uses
- chemical reagent
Sources (2)
via Wikidata · CC0
~25 min read
Encyclopedic overview
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them. Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and used in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Excerpted from Wikipedia’s “molecular gastronomy” article, available under the CC BY-SA 4.0 licence.