AN INTRODUCTION TO MOLECULAR GASTRONOMY AND ITS TERMINOLOGY
AN INTRODUCTION TO MOLECULAR GASTRONOMY AND ITS TERMINOLOGY

Summary/Abstract: Contemporary culinary practice seems to have abandoned the idea of food as a cultural and identity marker, lost its symbolism of rootedness heading toward culinary frontiers, seeking the new and strange and overturning conventional expectations for flavour and presentation. The newly emerged techniques, tools and ingredients should be designated using a term other than nouvelle cuisine, which is no longer reflecting the realities in the field of haute and experimental cuisine. Even though the emergence of molecular gastronomy as a science is relatively new, the concept of using food chemistry techniques to study food and cooking dates back to the 18th century. However, the concept was formalized and the term was coined in 1988 by two scientists, the Hungarian physicist, Nicholas Kurti and the French physical chemist, Hervé This. The latter admitted that the terminology associated with the newly created field is commonly misused. The aim of this article is to bring together and to analyse the related terms that might create confusion.

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