Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
Furthermore, who is the father of molecular gastronomy?
Father of molecular gastronomy, Hervé This, claims to have solved world hunger. Test-tube chef Hervé This, who pioneered molecular gastronomy, believes chemical compounds are the ingredients of the future, writes Bianca Bosker. It was dinnertime and Hervé This (pronounced "Tees") was preparing a steak.
What is Spherification in molecular gastronomy?
Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into spheres, which visually and texturally resemble roe.
What is a molecular gastronomy kit?
You get to deconstruct any dish, to change the look and feel of any ingredient, to impress dinner guests, and to take your tastebuds on an adventure--also known as molecular gastronomy! Check out the Food Styling Precision Tool Kit to pair with your Molecular Gastronomy Cuisine Kit.