Molecular Gastronomy: New Cooking Techniques with Familiar

Food Flavors

Imagine an orb shaped dish brimming with fluorescent orange foam is placed in front of you.

As you place the spoon on your tongue, the foam vanishes leaving behind nothing more than the

essence of fresh, sweet carrots lingering in the back of your throat.

A single peeled grape, still attached to its stem, is dipped in creamy peanut butter and then

wrapped in a gossamer sheath of brioche. In a play on a childhood classic, it elicits at once the comfort

of familiarity and the shock of the completely unexpected.

This is molecular gastronomy, the trendy new chapter of the everprogressing culinary

movement.

Molecular Gastronomy: What's in a Name?

Molecular gastronomy, a term often considered to be vague and offputting, was coined in the

1990's by a duo of culinarily enthusiastic scientists. Ultimately, the term came to define an entire

movement, although many in the field prefer the terms "postmodern cooking" or "experimental

cooking."

The Kitchen: A Chef's Laboratory

The term molecular gastronomy conjures images of laboratory derived experiments more

than a dining experience, but in most cases it's actually both. Many practitioners do create in

laboratories, which are simply modern kitchens outfitted with new hightech equipment.

AntiGriddle. A reverse cook top that instantaneously, at minus 30 degrees, transforms

liquids to frozen solids.

Sous vides cookers. Food encased in plastic is placed in water and slowly cooked at a

precisely maintained temperature.

CO2 dispenser. Converts practically any liquid into an ethereal froth or foam.

Progress for the Food Movement's Sake

Despite the ultramodern equipment and strangely presented food, the goal is not to

completely alter the concept of cooking, but rather to find a new way of expanding on a foundation

that has been building for centuries.

Ferran Adri, the chef/owner of the restaurant El Bulli, explains it as a way of using "new

techniques to elicit new emotions." He considers this type of cuisine a play on tradition, one which is

at once both familiar and jolting.

Many of Adri's contemporaries agree that the transformation of technique and application is the key

to progressing the food movement. While the tastes and flavors remain familiar, it is the form, the

presentation, and the manner of preparation and consumption that are unique.

Actions Speak Louder Than Words

Perhaps the concept is best explained in a film called "Decoding Ferran Adri." The film

documents chef Anthony Bourdain's visit to Spain, on which he followed Adri through his process

from inspiration to inception. Midway through the film Bourdain dines at El Bulli and before entering

the restaurant he is nervous, not knowing what to expect and fearful that he just won't get it.

As the meal progresses, however, Bourdain's facial expressions alone seemingly capture the essence

of the entire philosophy. With each bite his expression shifts from fear to curiosity to confusion and

ultimately morphs into to a huge smile that at once exudes the whimsy of childlike wonderment and

the realization that the concept does make sense. You cannot help but smile along with him.

The intent of molecular gastronomy is consistent with the chapters of the culinary movement that

have preceded itinnovation, amusement, inspiration, and ultimately pleasure.