Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as culinary physics and experimental cuisine. Objectives 
The objectives of molecular gastronomy, as defined by Hervé This are: Current objectives:
Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: 1.
the social phenomena linked to culinary activity
the artistic component of culinary activity
the technical component of culinary activity
The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as: 1.
Investigating culinary and gastronomical proverbs, sayings, and old wives' tales 2.
Exploring existing recipes
Introducing new tools, ingredients and methods into the kitchen 4.
Inventing new dishes
Using molecular gastronomy to help the general public understand the contribution of science to society However, This later recognized points 3, 4 and 5 as being not entirely scientific endeavours (more application of technology and educational), and has since revised the primary objectives of molecular gastronomy. Examples 
Adam Melonas's signature preparations is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using transglutaminase, dipped into an orange and saffron carrageenan gel and suspended on dill flower stalks Example areas of investigation: 
How ingredients are changed by different cooking methods •
How all the senses play their own roles in our appreciation of food •
The mechanisms of aroma release and the perception of taste and flavor •
How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes •
How cooking methods affect the eventual flavor and texture of food ingredients •
How new cooking methods might produce improved results of texture and flavor •
How our brains interpret the signals from all our senses to tell us the "flavor" of food •
How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc. Example myths debunked or explained:
The cooking time for roast meat depends on the weight (true or myth?) Examples of myths that were true before, but not any more:
You need to add salt to water when cooking green vegetables (not true with commercial salt) Examples of debunked myths:
Searing meat seals in the juices (not true)
When cooking meat stock you must start with cold water (not true). Eponymous recipes 
New dishes named after famous scientists include:
Gibbs - infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. Named after physicist Josiah Willard Gibbs (1839–1903). •
Vauquelin - using orange juice or cranberry juice with added sugar when whipping eggs to increase the viscosity and to stabilize the foam, and then microwave cooking. Named after Nicolas Vauquelin (1763–1829), one of Lavoisier's teachers. •
Baumé - soaking a whole egg for a month in alcohol to create a coagulated egg. Named after the French chemist Antoine Baumé (1728–1804). As a style of cooking 
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