Molecular gastronomy is a multidisciplinary field that applies scientific principles and techniques to cooking. It aims to explain the physical and chemical transformations of ingredients that occur in cooking. Notable molecular gastronomists include Ferran Adrià and Heston Blumenthal who use techniques like spherification and liquid nitrogen to transform ingredients into novel textures. Some chefs like Santi Santamaria were critical of molecular gastronomy, arguing that it prioritized spectacle over flavor. The future of molecular gastronomy lies in continuing to explore the intersection of food science and culinary art.

1. MOLECULAR GASTRONOMYMàrius TarrésEsther Gorrea17th of March

2. INTRODUCTION, precursors The discipline of food science has existed for many years Back to 18th century Lavoisier recognized in 1783 the importance of utilizing the scientific method to understand food propertiesBrillat-Savarin 1825 – Physiology of TasteProfessor Belle LoweSir Benjamin Thompson, Count Rumford (1753 - 1814) was one of the early pioneers in the science of food & cooking 1932 Experimental Cookery: From The Chemical And Physical Standpoint Ex. : The Factors Affecting The Viscosity Of Cream And Ice CreamProfessors Evelyn G. Halliday and Isabel T. Noble 1943 Food Chemistry and Cookery“The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based”

3. INTRODUCTION MOLECULAR GASTRONOMY?Discipline practiced by scientists and food professionals that studies the physical and chemical processes that occur while cooking Term “Molecular and Physycal Gastronomy” 1992 Hungarian physicist (Nicolas Kurti) and a French physical chemist (Hervé This) 1996 First Workshop in Italy, Erice, with scientists and professional cooks  Creation of a formal disciplineI think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés—Nicholas Kurti

4. Molecular gastronomyDeveloped in countries as France, Spain, Italy, Canada and Finland. Many chefs: Grant Achatz, Ferran Adrià, Jose Andres, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne,Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, and Laurent Gras.Objectives and programm: 1- Model «culinary definitions» 2- Collect and test «culinary precisions» 3- Explore (scientifically) the artistic component of cooking 4- Explore (scientifically) social phenomena linked to cookingBasic role: Bridging the gap between culinary art and science

5. Myths debunked You need to add salt to water when cooking green vegetables

6. Searing meat seals in the juices

7. The cooking time for roast meat depends on the weight

8. When cooking meat stock you must start with cold water (while false, most cooks who use tap water avoid hot water, because hot water pipes may or may not have minor mineral deposits, which give an unpleasant flavor)TECHNIQUES, TOOLS, AND INGREDIENTSCarbon dioxide source  bubbles and foams

9. Liquid nitrogen (-196ºC) flash freezing and shattering

10. Maltodextrin can turn a high-fat liquid into a powder

11. Enzymes

12. Centrifuge

13. Food dehydrator

14. Lecithin  emulsifier and non-stick agent

15. Hydrocolloids  thickening agents, gelling agents, emulsifying agents, and stabilizers, sometimes needed for foams

16. Spherification  a caviar-like effect