Molecular Gastronomy: Modernist Cuisine
In new era, as everything has been experiencing certain changes and development in its phase, so is the field of Culinary Arts. It is hardly behind anything else. The latest trend which has swept the field of Food Production is undoubtedly the latest feature which has been explored all across the globe and is referred as Molecular Gastronomy. My current blog is based on latest trend – Molecular Gastronomy. Certain parts of it is excerpt of my second book – Principles of Food Production Operations . Gastronomy (Greek gastèr = stomach, and nomìa = law), i.e., the set of techniques and culinary arts to prepare good food, is, in a broad sense, the study of the relationship between culture and food. The new scientific discipline named “ molecular gastronomy ” (MG) has been defined as “the scientific activity consisting in looking for the mechanisms of phenomena occurring during dish preparation and consumption.” The application involves transferring empirical kitchen pr...