Molecular gastronomy: a new emerging scientific discipline

Peter Barham; Leif Horsfelt Skibsted; Wender Laurentius Petrus Bredie; Michael Bom Frøst; Per Møller; Jens Risbo; Pia Snitkjær; Louise Mørch Mortensen

doi:10.1021/cr900105w

Molecular gastronomy: a new emerging scientific discipline

Peter Barham, Leif Horsfelt Skibsted, Wender Laurentius Petrus Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær, Louise Mørch Mortensen

100 Citationer (Scopus)

Abstract

A scientific review reviewed the way molecular gastronomy (MG) was emerging as a new scientific discipline. Scientists informed that MG needed to be considered a new scientific discipline, as it played a key role in investigating and determining the taste of certain food products. The long-term aims of the science of MG were to provide chefs with tools to assist them in producing the finest food and to set the minimum set of conditions that were required for a dish to be described by a representative group of individuals as enjoyable or delicious. It also focused on finding which these conditions had to be met and predict well whether a particular dish or meal tasted better. MG was distinct from traditional Food Science, as it was concerned mainly with the science behind any conceivable food preparation technique that potentially used in a restaurant environment or even in domestic cooking from readily available ingredients to produce the best possible result.

Originalsprog	Engelsk
Tidsskrift	Chemical Reviews
Vol/bind	110
Udgave nummer	4
Sider (fra-til)	2313-2365
Antal sider	53
ISSN	0009-2665
DOI	https://doi.org/10.1021/cr900105w
Status	Udgivet - 14 apr. 2010

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10.1021/cr900105w

Citationsformater

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title = "Molecular gastronomy: a new emerging scientific discipline",

abstract = "A scientific review reviewed the way molecular gastronomy (MG) was emerging as a new scientific discipline. Scientists informed that MG needed to be considered a new scientific discipline, as it played a key role in investigating and determining the taste of certain food products. The long-term aims of the science of MG were to provide chefs with tools to assist them in producing the finest food and to set the minimum set of conditions that were required for a dish to be described by a representative group of individuals as enjoyable or delicious. It also focused on finding which these conditions had to be met and predict well whether a particular dish or meal tasted better. MG was distinct from traditional Food Science, as it was concerned mainly with the science behind any conceivable food preparation technique that potentially used in a restaurant environment or even in domestic cooking from readily available ingredients to produce the best possible result.",

author = "Peter Barham and Skibsted, {Leif Horsfelt} and Bredie, {Wender Laurentius Petrus} and Fr{\o}st, {Michael Bom} and Per M{\o}ller and Jens Risbo and Pia Snitkj{\ae}r and Mortensen, {Louise M{\o}rch}",

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AU - Barham, Peter

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AU - Frøst, Michael Bom

AU - Møller, Per

AU - Risbo, Jens

AU - Snitkjær, Pia

AU - Mortensen, Louise Mørch

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Molecular gastronomy: a new emerging scientific discipline

Abstract

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