Professional Documents
Culture Documents
Molecular gastronomy seeks to investigate and explain the chemical reasons behind the
transformation of ingredients, as well as the social, artistic and technical components of culinary
and gastronomic phenomena in general and it was originally intended to refer only to the
scientific investigation of cooking. In the late 1990s and early 2000s, the term started to be used
to describe a new style of cooking in which some chefs began to explore new possibilities in the
kitchen by embracing science, research, technological advances in equipment and various natural
gums and hydrocolloids produced by the commercial food processing industry. It has since been
used to describe the food and cooking of a number of famous chefs, though many of them do not
1. Is there a negative effect when you are eating the food with molecular
gastronomy?
Introduction
They study every little thing, including why the egg white cooks faster
than the yolk and they scientifically break it down. They then apply
what they’ve learned from the kitchen and try to manipulate it towards
delights. Liquid Nitrogen is just one of the cool tools that they use to
play around with elements in our food. Molecular gastronomy is a quirky field,
and not only for its contests. It began to crystallize as a science in the early 1990s when a
few food-loving scientists started meeting with chefs to study the chemical and physical
cooking it will find your interest it’s because when you use the
Related Literature
There are many scientists who studied the molecular gastronomy. But Nicholas Kurti,
Hervé This the most popular scientist who brought it to the different countries. Now Peter
Barham one of studied it and said that Molecular gastronomy today is "the idea that we can
scientifically understand ways to make us really enjoy our food and apply that to be able to
Johann Santos the Filipino who studied to other countries and he brought it to the Philippines and
said that is a scientific discipline involving the study of physical and chemical
processes that occur in cooking. In short, it’s taking a look at cooking, from a
Synthesis
The researcher find out that the molecular gastronomy before are almost
the same but today they apply nitrogen liquid interesting to the people who
entered that has a molecular gastronomy like one of the first restaurant in
the Philippines which is zenses neo shanghai cuisine. And also we find out
the people go there they feel exciting about their food because they have an
elegant servings to the customer’s. The example of the food they serve that
Crab Meat,
]
Research Paradigm
INPUT Process
Output
Customer’s To be a most
popular Some people
restaurant. can’t afford the
expenses.
Theoretical framework
"molecular gastronomy" was first coined in 1988 by two unlikely men: a Hungarian physicist,
Nicholas Kurti, and a French chemist, Hervé This.
Molecular gastronomy blew up on the world stage in the late 1990s and early 2000s, as all kinds
of chefs began to experiment with the science of cooking. Adria and Blumenthal were joined by
other notables such as Pierre Gagnaire, Homaro Cantu and Grant Achatz, some of whom even
created their own kitchen laboratories in which they create new techniques and ideas. Molecular
gastronomy is the science of truly understanding how cooking works, on a molecular level.
Armed with this information -- and a few no conventional tools and ingredients -- even the at-
home chef can turn everyday ingredients into extraordinary creations of molecular gastronomy.
The scientists’ goal was to debunk the mystery of the physical and chemical processes that occur
in cooking, thereby enabling cooks to improve their own skills in the kitchen.
studies the physical and chemical processes that occur while cooking. Molecular gastronomy
seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as
well as the social, artistic and technical components of culinary and gastronomic phenomena in
general.
Researchers may find the findings useful as a new method of cooking. This study will encourage
them to know more about what happens to the food we are cooking.
It will also serve as basis in the study of physical and chemical processes in food while cooking.
This study will contribute to more knowledge for the researcher as well as for the students that
are inclined in cooking. The study will provide as a basis that there are more occurrences that
happen to the food besides the facts that we are already aware of. This study can help boost the
researcher and students interests. Through this study, students will become aware of other
methods of cooking. The results of this study will provide some insights and information on how
Scope of delimitation
The researcher find out that named of the restaurant is Neo Shanghai Cuisine it is addressed at A
venue, Avenue Makati City. The type of service here in Neo Shanghai Cuisine is very
uncommon because they put liquid nitrogen or molecular gastronomy to make their meals or
course kind among other meals or courses.