How did molecular gastronomy appear

This term was coined by the Hungarian physicist Nicholas Kurt, but with the light hand of the French chemist hervé tees, scientific experiments with products in the 70s of the last century turned into an independent direction. Hervé Tees once said: "the Trouble with our civilization is that we are able to measure the temperature of the atmosphere of Venus, but have no idea what is happening inside the souffle on our table."

Since then, enough time has passed to not only understand the composition of the souffle, but also to learn a real culinary tricks with conventional products.

Specialists in molecular gastronomy perceive food not as a combination of different ingredients, but as a set of molecules with certain properties. By changing these properties, you can affect the consistency, color and taste of dishes. For what is this science called experimental cuisine or culinary physics.

The very first recipe for molecular cuisine was a mousse of caviar and white chocolate, which in 1999 was prepared by the British chef and kitchen alchemist Heston Blumenthal. In his restaurant "Fat duck" he still feeds visitors with crab ice cream, cauliflower risotto with chocolate jelly and toast with sardines in sorba. His signature dish is olive puree with the smell of leather interior of the new car.

In 2005, the Institute of taste, gastronomy and culinary arts was opened in Reims, and molecular gastronomy began to develop rapidly.