Molecular Gastronomy 
Molecular Gastronomy
Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. According to a research, the term Molecular Gastronomy is “commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry”. The American Hospitality Academy (AHA) conducted a lecture and cooking demonstration about Molecular Gastronomy at the SM North EDSA last December 04, 2014. Students from AHA, Miriam College and Treston College was invited in this event.
What really amazed me is when they gave us a sample of the food. The photo at the right side is like a medicine tablet. Chef Ty asked us to put it under our tongue so the tablet can dissolve, right after that he told us to pinch the calamansi right through our mouth. It really amazed me because I thought that the calamansi will taste sour like its usual taste but I am wrong. It tasted so sweet like candy. Putting science into food is really interesting, it innovates and put an exciting taste in every dish. At the left side of the photo is the one with the mango yolk. I really thought that it was an egg yolk at first so I was a bit hesitant of tasting it but it turns out it was really yummy. It complements the watermelon and other sweets so well.
The whole experience was a blast I never thought that when science is mixed through food it could be a wonderful combination! The whole event was a success. I’ve learned a lot from the lectures and demonstration about Molecular Gastronomy and I am looking forward for more exciting and wonderful events like these.
Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. According to a research, the term Molecular Gastronomy is “commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry”. The American Hospitality Academy (AHA) conducted a lecture and cooking demonstration about Molecular Gastronomy at the SM North EDSA last December 04, 2014. Students from AHA, Miriam College and Treston College was invited in this event.
What really amazed me is when they gave us a sample of the food. The photo at the right side is like a medicine tablet. Chef Ty asked us to put it under our tongue so the tablet can dissolve, right after that he told us to pinch the calamansi right through our mouth. It really amazed me because I thought that the calamansi will taste sour like its usual taste but I am wrong. It tasted so sweet like candy. Putting science into food is really interesting, it innovates and put an exciting taste in every dish. At the left side of the photo is the one with the mango yolk. I really thought that it was an egg yolk at first so I was a bit hesitant of tasting it but it turns out it was really yummy. It complements the watermelon and other sweets so well.
The whole experience was a blast I never thought that when science is mixed through food it could be a wonderful combination! The whole event was a success. I’ve learned a lot from the lectures and demonstration about Molecular Gastronomy and I am looking forward for more exciting and wonderful events like these.