Culinary history

Molecular Gastronomy Research Paper

Mr. Morehouse

Today's culinary innovations have evolved into a science, but a talent that is taken very seriously. Just like an artist has his canvas and various paints, a chef has his tools and a way to figure out how to cook his food and makes it taste great at the same time. Cooking is changing with the times, but becomes more and more complex. Molecular gastronomy has allowed the chef to experiment as scientists in the kitchen. It all boils down to “what is the big deal about Molecular Gastronomy?”

New-aged chefs have put their imaginations to the ultimate test. Many claims have been made but some chefs have gone without being accredited. To find out where it started you will have to go back to the early 1900's. Nicholas Kurti, who was called “The physicist of the kitchen.” Nicholas Kurti was a scientist who loved to cook basically. In college, his studies were ultra-low temperature physics. “NNDB Tracking the entire world”12 December 2009 http://www.nndb.com/people/034/000170521/.

In spare times the very knowledgeable scientist would enjoy cooking with one of his good friend, chemist Herve This. Kurti who also studied the chemistry of cooking was also the one of the co host for food science conferences. Nicholas Kurti who said, “I 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 In our soufflés.” which he meant that we look too much into the world and what goes on in it but we don't know science and understanding of food. “Khymos.org” 9 January 2009 http://khymos.org/history.php.

Herve This, a French scientist, has developed a different branch of food. Most are to some reasons why we do the things we do, during the cooking process. These include why we whisk, fry, steam and grill. Each are not supposed to be taken lightly and if don't properly will make your foods taste great. As a friend of Nicholas Kurti, Herve this also wanted to find out what happened to food during the cooking process. Raffael, Michael "SCIENCE SERVES THE CHEF. (cover story)." Caterer & Hotelkeeper 193.4331 (2004): 30. Associates Programs Source Plus. EBSCO. Web. 17 Dec. 2009.

In Nicholas Kurti studies, he wanted to call his research “Molecular and Physical Gastronomy.” Kurti researched different methods of cooking and experimented with how different things would take shape. On the other hand, Herve This wanted to just name it “Molecular Gastronomy.” This had broken down the science of foods and discovered how to alternate its texture, adding additional moisture, and making it taste better. “Khymos.org” 9 January 2009 http://khymos.org/history.php.

Molecular Gastronomy is a science that is recognized in the culinary arts field. It usually involves any chemical process or processes that are associated with cooking. Which explains why egg whites get firm when whipping them, or when slow roasting and braising meats give them a better flavor?

The reactions about molecular gastronomy are mixed. Most of the readers and people who have experienced this trend do not like it. Simply because of when they hear the name, “Gastronomy” it makes them not wants to try it. In an article written by Elyssa Goldberg suggest some of these claims. “Daring food combinations are hit or miss. Mustard flavored ice cream is either the most creative thing in the world or most disgusting. There are rarely any opinions in between.” This quote highly suggests that most people are going stick to what they know and not even attempt to change. At this time sciencetist were frowned upon for these kinds of measures. “Columbia Spectator: Feast for the Eyes” 30 April 2009 Elyssa Goldberg http://www.columbiaspectator.com/2009/04/30/feast-eyes-molecular-gastronomy-puts-chemistry-work-kitchen

In my own opinion I really think that the science of food is needed. I say that because it's just more knowledge. There are scientists to figure out why grass grows or why global warming is going on. A food nourishes our bodies and why not knows about why a soufflé swells or why when you whip eggs, they form soft peaks and is made into meringue. Different methods like Sous-vide, which is basically cooking in a vacuum sealed bag, which was developed by Georges Pralus in the early 1970's. “About.com: Sous vide” 12 December 2009 Jessica Harlan http://cookingequipment.about.com/od/cookingterms/g/Sousvide.htm

In the dictionary Sous-vide is described as the technique of cooking ingredients in a vacuum sealed plastic pouch, usually for a long time at low temperatures. This process could ultimately take up to four hours and anywhere from days. The creations are endless and the final products if done right are delightful. This process is starting to be used all around the world. The method is being tested and placed in menus all over. World renowned chef Thomas Keller uses this at the “French laundry” restaurant. Where dishes there are some of the best in this country. “About.com: Sous vide” 12 December 2009 Jessica Harlan http://cookingequipment.about.com/od/cookingterms/g/Sousvide.htm

As I researched the basics for molecular gastronomy, I realized it was a really big step in the world of culinary. It is all summed up to be the science of food. It gets more in depth about what we cook and how we cook, but also simplifies in some ways on how breaking down a protein to make it more tender and taste better with slower cooking. It makes a better meal in some cases and livens up your plates as well as your taste buds. I definitely look forward to the future and to see how much more exciting food can become.

1. “About.com: Sous vide” 12 December 2009 Jessica Harlan http://cookingequipment.about.com/od/cookingterms/g/Sousvide.htm

2. “Columbia Spectator: Feast for the Eyes” 30 April 2009 Elyssa Goldberg http://www.columbiaspectator.com/2009/04/30/feast-eyes-molecular-gastronomy- puts-chemistry-work-kitchen.

3. “Khymos.org” 9 January 2009 http://khymos.org/history.php.

4. “NNDB Tracking the entire world”12 December 2009 http://www.nndb.com/people/034/000170521/.

5. Raffael, Michael "SCIENCE SERVES THE CHEF. (cover story)." Caterer & Hotelkeeper 193.4331 (2004): 30. Associates Programs Source Plus. EBSCO. Web. 17 Dec. 2009.

6. “On Food And Cooking” The Science and Lore of the Kitchen: Harold McGee. 1984 (Revised 2004)