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 Citations (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.

Original language	English
Journal	Chemical Reviews
Volume	110
Issue number	4
Pages (from-to)	2313-2365
Number of pages	53
ISSN	0009-2665
DOIs	https://doi.org/10.1021/cr900105w
Publication status	Published - 14 Apr 2010

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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.",

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AU - Barham, Peter

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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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