Comments on: Is the term “molecular gastronomy” obsolete? http://blog.khymos.org/2006/10/02/17/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Martin Lersch http://blog.khymos.org/2006/10/02/17/comment-page-1/#comment-30 Martin Lersch Sat, 07 Oct 2006 23:02:49 +0000 http://blog.khymos.org/2006/10/02/17/#comment-30 I'd say you need both a chef <i>and</i> a scientist to do molecular gastronomy. You certainly need the scientist to get a correct understanding of the whats, whys and hows. But despite a scientists lively creativity, I'd say you need a chef (or an artist if you want) to transform molecular gastronomy into something that can attract attention in a restaurant. In a restaurant setting, I guess the ideal would be if a guest (particularly a non-scientist) eats a wonderful meal at a restaurant, and afterwards learns that is was prepared by the carful observation of several scientific principles to get the most out of the tastes, aromas, colors and textures. I’d say you need both a chef and a scientist to do molecular gastronomy. You certainly need the scientist to get a correct understanding of the whats, whys and hows. But despite a scientists lively creativity, I’d say you need a chef (or an artist if you want) to transform molecular gastronomy into something that can attract attention in a restaurant.

In a restaurant setting, I guess the ideal would be if a guest (particularly a non-scientist) eats a wonderful meal at a restaurant, and afterwards learns that is was prepared by the carful observation of several scientific principles to get the most out of the tastes, aromas, colors and textures.

]]> By: Gourmetrics http://blog.khymos.org/2006/10/02/17/comment-page-1/#comment-12 Gourmetrics Mon, 02 Oct 2006 12:55:58 +0000 http://blog.khymos.org/2006/10/02/17/#comment-12 Maybe it has been forgotten, but not the chefs are usually the molecular gastronomists, but their scientists; like Peter Barham with Heston Blumenthal. Molecular gastronomy is about the science of cooking and not limited to applying the latest technologies to fancy restaurant menus. Central figures of molecular gastronomy are Herve This, Peter Barham, Nicolas Kurti, and others and not Heston Blumenthal or Ferran Adria (well maybe to a small degree). Maybe it has been forgotten, but not the chefs are usually the molecular gastronomists, but their scientists; like Peter Barham with Heston Blumenthal.
Molecular gastronomy is about the science of cooking and not limited to applying the latest technologies to fancy restaurant menus. Central figures of molecular gastronomy are Herve This, Peter Barham, Nicolas Kurti, and others and not Heston Blumenthal or Ferran Adria (well maybe to a small degree).

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