What Is Molecular Gastronomy?

One of the biggest trends in the culinary arts over recent years has been that of experimental cooking, and taking a more scientific approach to making different culinary delights, and this is certainly an area of cooking which has received a lot of attention both in terms of television shows featuring these chefs, or as some like to style themselves food scientists. Molecular gastronomy will often spring up with what may first appear to be an odd combination of foods, but will when tasted prove that differing flavors can still go very well together.

Part of the driving force of molecular gastronomy is that of using scientific technologies in the making of food, and will often lead to people who experiment in this area of cooking having a kitchen that looks much more like a laboratory, and having more machines than a hi tech workshop. The science of food is very much at the heart of molecular gastronomy, and finding combinations of food that meet the scientific criteria of foods that go well together is at the heart of what this culinary art is all about, and being able to make those tastes in a way that combines them in the best way possible.

There are many items which have stemmed from molecular gastronomy that have gone on to being a part of mainstream foods, and one of the most famous examples of this type of combination is chilli chocolate. It is a combination which at first glance might appear to be something that would be quite unpleasant, but when tasted it is truly exceptional. This sort of culinary experimentation isn't something new however, as the popular American dish of peanut butter and jelly sandwiches isn't something that would look particularly appetizing, but the two flavors go so well together.

Probably the most famous chef who has come from molecular gastronomy is the Englishman Heston Blumenthal, who has taken the art to a whole new level, with show stopping dishes which are as visually attractive and stimulating as they are tasty and good to eat. Taking inspiration from literature and history, his dishes have become very well-known, and his restaurant 'The Fat Duck' has one of the longest waiting lists for a table that would be the envy of many other restaurants. Molecular gastronomy isn't just about progress for the sake of progress, but when it tastes sensational too, then that is the perfect combination that these chefs are looking for.

In many ways molecular gastronomy is taking the small advances in cooking such as the food processor and the motorized whisk, and then using the same approach to push advances in cooking in every aspect possible. These dishes can often prove to be elusive in finding the right combination of ingredients to be successful, but when they are combined to perfection the chefs, or food scientists, who make such dishes will be deservedly proud of their achievements. Although it might be taking things to the very ultimate of what food technology allows, molecular gastronomy is a big part of the food world.