Molecular gastronomy has been defined by molecular gastronomy pioneers Kurti and This as the scientific discipline that studies the physical and chemical processes that occur during cooking. Molecular cooking is the style of cuisine inspired by the knowledge acquired in molecular gastronomy.
They have been challenged by other scientists (see article by Ole G. Mouritsen) to change the name of this new science to gastrophysics, as that term is more representative of the domain covered.
Whatever the name of this new science, it will have a tremendous future impact on how we choose ingredients, and how we prepare and serve food.
This new science can have a disruptive effect, given that it calls into question what has been regarded for centuries as standard cooking practice. To be continued…