Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. Contents. History. The Art of Drink website suggests that the earliest example of what we now call molecular mixology is the long-established …
Media in category "Molecular gastronomy" The following 49 files are in this category, out of 49 total. 2015-12 SPD Bundesparteitag by Olaf Kosinsky-43.jpg 6,016 × 4,016; 14.82
the use of scientific principles and practices in cooking and food preparation··^ Harold McGee, Curious Cook: Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy 
Spherification. Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by.
The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.
Ferran Adrià Acosta is a Spanish chef. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, renowned pastry chef Albert Adrià.
This category covers techniques, restaurants and individuals associated with molecular gastronomy. Pages in category "Molecular gastronomy" The following 45 pages are in this category, out of 45 total.
Hervé This. Hervé This ( French: [tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely,.
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical.