Molecular Gastronomy Explores the Science of Food

Believe it or not, this intrepid writer actually has a background in science and while working at a national laboratory, I discovered a newly created area of culinary cuisine known as molecular gastronomy.

In a nutshell, the artform uses the basics of science to prepare food in new and unique ways. There are entire restaurants dedicated to this style of food and oftentimes are a bit on the pricey side. In fact, for the longest time I thought molecular gastronomy was relegated to the high end restaurants of Chicago and other major cities, but then I came across Molecular Gastronomy: Exploring the Science of Flavor by famed chemist and cook Herve This.

His book explains the science molecular gastronomy on a readable level that people unfamiliar with geek speak and science talk can understand. He goes into how the body perceives the sense of taste, why the tongue reacts to certain types of food and how the act of chewing can have a major impact on food.

One of the aspects of molecular gastronomy that has irked many traditional chefs is that scientists have developed ways to break many of the long standing rules that have governed the art of cooking. This is able to explain new and interesting ways of cooking everything from hard boiled eggs to steaks that are based not on culinary insight, but on scientific theory and experimentation.

He explains the best time to season a steak and how to cook pasta and French fries perfectly every time. He examines how salt affects the taste of food and explores the future of this amazing scientific-based cooking medium.

Did you know that the shape of the wine glass can affect the taste of the wine? Molecular Gastronomy: Exploring the Science of Flavor explains this and much more. The book is filled with interesting food facts and much more to become one of the most interesting books on cooking I have ever read.

Image Source: flickr.com/photos/m500/4233701141/sizes/s/in/photostream/

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