MbShea@PWP@English@UMCP

Molecular gastronomy is a new emerging area in culinary. The term “molecular gastronomy” was first coined in 1988 by chemist Hevers This, and by a physicist Nicholas Kurti. The concepts and the approaches of molecular gastronomy are totally different from the earlier ways of cooking. This new type of culinary style is differ not only in a way that it is using laboratories’ tools such as evaporators, probes, glass filters, etc., but also uses the compounds that were not commonly used in the kitchens like calcium lactate, ascorbic acid and phenolics. According to the two founders’ ideas on the definition of molecular gastronomy, they stated that this was a type of food sciences that mainly looking for the mechanisms of phenomena. As this field gains more popularity at the beginning of the 2000s, the initial mixed program generated a culinary trend called “molecular cooking,” aimed at the use of new tools, ingredients and methods. However, one of the founder, Hevers, disagreed on this new idea because confusions seem to be made between sciences, technology and communication. He then further clarified that molecular gastronomy should be more science, not technology (Hevers This, 2009). Nevertheless, molecular gastronomy is indeed a fascinating area when we think of most dish components are actually exhibiting a colloidal nature, and can be analyzed by using X-ray, MRI or other analytical methods.

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Reader’s profile: I imagine a person that is skeptical about the safety of having a totally modified food and may not agree with the chemicals that are added during preparation is safe enough for human’s consumptions.

Reader’s response: I don’t think we should spend time on looking for the precision in foods. Foods are the basic needs to fulfill human’s daily activities, and that’s the only reason we eat. I don’t think it is necessary to change food’s outlook or texture. Moreover, the chemical additives that are added during preparation in this type of culinary may also contribute risks to our health since only scientists know the properties and the use of those chemical substances, where a misusage can happen. I am not putting myself in risk on trying this type of culinary, unless there’s a guide clarifying the safeties and the purposes of those chemicals usage during preparations.

W -- this looks really interesting and you are clearly hard at work finding information and arranging this into a guide. Can you conclude with steps toward making this a career or at least for home cooking and and food "chemistry"?