The term ‘Molecular Gastronomy’ first entered my vocabulary a few years back, thanks to Masterchef Australia. I watched in awe as Heston Blumenthal, the chef with the get-up of a scientist, made fumes, spheres, ribbons etc in his lab-kitchen and served them on a plate.
Today it happens to be the new fad in the restaurant scene. A term most of the food-conscious would know, Molecular Gastronomy is often described as the incorporation of science into cooking. I too am quite smitten by the ‘novel’ concepts and techniques, and never miss a chance to visit any new place claiming to have a few sleek MG tricks up its sleeve.
However, what escapes me is, wasn’t cooking always the combination of art and science? Even the simplest cooking techniques of putting a lid on to build pressure, or to let the excess liquid evaporate to thicken a gravy, coagulating to form jams and jellies, emulsifying egg and oil to make mayonnaise, have always been about science. So cooking, though mostly termed as an art, has always been the perfect marriage of science and art, in my opinion.
Having said so, I have to accept that I completely adore chocolate ball melting down on my plate, white fumes coming out of my tea, and my chutney in jellified caviar, rolling around my mouth. So I am certainly not complaining about the hullabaloo and am enjoying and exploring the newer techniques and changing aesthetics of food plating.
(Devpurna, in her own words, is “the forever hungry Bong lady. Might just be the easiest female to understand – give me food, and I will be happy!”
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