Molecular gastronomy

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Molecular gastronomy - a scientific field that is a part of food science, mainly focused on culinary processing. Molecular eating allows you to get healthier and more attractive food. The origins of molecular gastronomy go back to 1969 and the presentation of Nicolas Kurti's "Physicist in the Kitchen", and the term appeared in 1988, initially (1998) as a molecular and physical gastronomy. Kurti held a two-year conference for scientists and cooks. "Molecular and Physical Gastronomy", but in 1998 it was changed to "Molecular Gastronomy". The event was held until 2005. In 1995, Joan Marie Lehn began to form a molecular gastronomy group in the College de France laboratory.

Molecular gastronomy deals with:

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