[Rosa Gisela Olivis de Gray] Molecular Gastronomy

Still, can`t wrap my head around it, are we ready for it? Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences. Is not a foreign concept for us who enjoy gastronomy the fact that it evolves -in a way- from Alchemy. Cooking is about transforming, combining, blending through physics and chemistry different edible materials into an experience of flavors. Recently, chefs around the world have taken this concept closer to the chest. Extrapolating science procedures to the kitchen table to achieve the most amazing dishes they can think of. Molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking.

Your first question about this might be Is it safe? Seeing it for the very first time you may view it as unhealthy, synthetic, chemical, dehumanizing and unnatural. This is not surprising given that molecular gastronomy often relies on fuming flasks of liquid nitrogen, led-blinking water baths, syringes, tabletop distilleries, PH meters. But the experience is rewarding. Yes, it is safe for consumption.

Terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine" are being used to give a more friendly name to this style of cooking. Heston Blumenthal says “molecular gastronomy makes cuisine sound elitist and inaccessible” and is just about freedom, freedom to do what they love -cooking- the way they can feel happy about it.

Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. The potential of molecular gastronomy is enormous. It is revolutionizing traditional cooking and transforming dining into a surprising emotional and sensory experience. Watch the video below to get an idea of the endless possibilities!

molecular gastronomy is about experimenting, being curious, using intuition, playing with emotions and creating a multi-sensory dining experience with artistic dish presentations, textures, aromas, flavors and even sounds. The plate is your canvas!

-Rosa Gisela Olivis de Gray