What is molecular gastronomy?
The term "molecular gastronomy" was coined by the Oxford physicist Nicholas Kurti and French Institut National de la Recherché Agronomique chemist Hervé This to refer to the use of scientific principles and practices in cooking and food preparation. Simply, it is a new style of cuisine and experimental restaurant cooking used by modern food professionals by using a wide variety of ingredients, tools and techniques. Some of the products of these experimentations are innovative dishes like hot gelatin, faux caviar, spherical ravioli, crab ice cream and olive oil spiral.
Ferran Adria, former owner of the famous restaurant El Bulli in Catalonia and manages Tickets and 41º in Barcelona, is acknowledged as the father of molecular gastronomy. Adria's ground-breaking culinary inventions include powdered foie gras, caramel made of Modena vinegar, Chinese-style preserved egg with a liquid yolk, cotton candy made of alcohol and a machine that can make a caviar egg with olive oil inside.
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