Research Critique of " Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?"
Research Critique of " Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?"
Villongco, Jocen Q.
De La Salle – College of Saint Benilde
July 9, 2012
Abstract
This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. The approach taken is a literature review summarizing past culinary innovations by great chefs over the last 300 years. The concept of Nouvelle Cuisine was highlighted as the latest gastronomic development to emerge. Then the paper focuses on the origins and evolution of molecular gastronomy from Herve This and Nicholas Kurti; they created the study as a branch of food science.
The phenomenon of molecular gastronomy was further discussed with chefs successfully adopting tools of molecular gastronomy and gives a summary of academic literature surrounding molecular gastronomy and similar phenomena.
This is followed by 18 phenomenological interviews with a snowball sample of chefs from across Europe. All chefs are from restaurants with at least one Michelin star or in the list of 50 top restaurants. The interview had a small number of pre-planned questions to allow for an emergent dialogue and thus a better discovery of the chef’s own unique experience of the phenomenon.
In the research findings, there is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement. Leading chefs, whose new restaurant concepts have become associated with it, reject the term. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.
Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science
Villongco, Jocen Q.
De La Salle – College of Saint Benilde
July 9, 2012
Abstract
This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. The approach taken is a literature review summarizing past culinary innovations by great chefs over the last 300 years. The concept of Nouvelle Cuisine was highlighted as the latest gastronomic development to emerge. Then the paper focuses on the origins and evolution of molecular gastronomy from Herve This and Nicholas Kurti; they created the study as a branch of food science.
The phenomenon of molecular gastronomy was further discussed with chefs successfully adopting tools of molecular gastronomy and gives a summary of academic literature surrounding molecular gastronomy and similar phenomena.
This is followed by 18 phenomenological interviews with a snowball sample of chefs from across Europe. All chefs are from restaurants with at least one Michelin star or in the list of 50 top restaurants. The interview had a small number of pre-planned questions to allow for an emergent dialogue and thus a better discovery of the chef’s own unique experience of the phenomenon.
In the research findings, there is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement. Leading chefs, whose new restaurant concepts have become associated with it, reject the term. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.
Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science
References: Cousins, J.; O’Gorman, K.; Stierand, M.(2010). Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?. International Journal of Contemporary Hospitality Management, 22 (3), 399-415.