Molecular Gastronomy: Scientific Cuisine

Molecular Gastronomy

Recently, we have seen, heard and even talked about the concept of molecular gastronomy frequently due to its interesting videos, unusual recipes and complicated production stages. The trend, of which most people who have an interest in gastronomy are aware, has attracted the attention of even those who have nothing to do with the kitchen, largely thanks to social media tools. Molecular gastronomy creates the same hypnotic effect on the person, just like the fantastic dishes of the Japanese, which take hours or even days to prepare and require great delicacy.

The good thing is that molecular gastronomy recipes do not require days of effort. Of course, at this point, it is worth noting that molecular gastronomy, which is a real area of ​​interest, brings together science and cuisine, as the name suggests, and therefore requires special equipment and technical knowledge.

Although molecular gastronomy is a new concept to many, it has a history of nearly 30 years. This interesting branch of gastronomy was first named in 1988 by physicist Nicholas Kurti. Molecular gastronomy, which has started to make progress as a specific area of ​​interest since then, reaches a much wider audience today; Chefs who have mastered only this branch of gastronomy have created restaurants serving only in this field.

Molecular gastronomy, which resembles foods and beverages in strange shapes, colors and forms, which are indispensable in science fiction movies with both its name and description, includes many different techniques and materials.


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