What is Molecular Gastronomy? Best described by Hervé This, as the understanding of food apart from the chemistry and physics behind the preparations of any dish for example, why a mayonnaise becomes firm or why a soufflé swells.
So, how can chemistry and physics lead to a new ways of cooking? One example quoted by Herve is the egg. If we heat an egg, water evaporates, the proteins denature and polymerize to enclose water, and the end result is a cooked egg. Alternatively, alcohol can do the same trick because it can denature proteins; thus the same result would be achieved by adding liquor to a raw egg. Similarly, the scientifically proven way to obtain an airy soufflé is to heat it from below, so the evaporating water pushes the dough upwards. This is simple physics but it can help us to make better food.(T.Hervé, 1999).
The concept was introduced by Hervé This (French Chemist) and Nicholas Kurti (Hungarian Physicist) in 1988. Henceforth, the new culinary trend begins and has been touted as the new development on haute cuisine (T.Hervé, 1999). The world top 3 chef such as Ferran Adria (El Bulli, in Spain), Heston Blumenthal (Fat Ducks, in UK) and Pierre Gagnaire (Paris, France) (Restaurant, 2006) has been inspired by the molecular gastronomy. This entire chef has impressed their guest by creating a magnificent gourmet such as fake caviar made from sodium alginate and calcium, burning sherbet, pasta made from vegetable and instant ice cream that are made by adding liquid nitrogen to the recipe.
The research topic for this dissertation is Molecular Gastronomy: Understanding The Concept. The purpose of this research is to understand the concept and defining it more clearly so that it can be globally accepted especially in Malaysia. It does not concern on the food fashion or how to prepare luxury food but merely to educate consumer on how the scientific discipline of molecular gastronomy could change their eating habits. But...