What is molecular gastronomy?
Molecular gastronomy is the scientific study of food preparation, how different cooking methods change foods, how we perceive aroma and flavour, how we increase cooking methods... This explains the changes of ingredients that occur while you are cooking. It is an innovative style of cooking.
Molecular gastronomy is supported in the use of chemical elements like nitrogen.
-The application of scientific principles to the composition and development of the preparation of domestic cooking
-The art and science of choosing, making and eating good food.
-The scientific study of deliciousness

external image 1%20gastronomy.png

When was molecular gastronomy born?
Molecular gastronomy was born in 1992. This term was developed by French scientist, Hervé This and Nicholas Kurti Hungarian. Both researchers worked on the scientific preparation of some foods.
Now it is better and more used the terms "post-modern cooking" or "experimental cooking". New chefs have laboratories like kitchen, because they innovate in new ways of cooking.
external image herve+this.jpgexternal image nicholas-kurti-2-1.gif

How do we use molecular gastronomy?
It is the scientific study of food preparation, how different cooking methods change foods, how we perceive aroma and flavor, how we is posible increase cooking methods... From now, cientifics create new equipment to develop molecular gastronomy. Chefs use special and news techniques and ingredients too for developing molecular gastronomy, for example:
-Carbon dioxide make foams.
-Liquid nitrogen for freezing and shattering.-Anti-griddle for cooling and freezing.
The result of some ways of molecular gastronomy are:
external image Apple-Blood-Orange-or-a-Watermelon.jpgexternal image Popping%20Chocolate%20Strawberries.jpg

Main questions that should be answered by completing this project.
-Is it easy to find molecular gastronomy restaurants?
You can only find molecular gastronomy in expensive restaurants.
Glossary of the main terms.
-post-modern cooking: an innovative way for cooking.
-shatter: aplastar/break somethings into small pieces.
Important aspects, facts, details about molecular gastronomy.
Molecular gastronomy is usually confused with: molecular cooking, culinary movement, molecular cusine...

It is an interesting article because it is a new creation that is developed these days.

Laura Fernández Morrillas and Irene Arenas Anguita 4ºA