Molecular Gastronomy (Cuisine)

I found a website randomly this morning while on Facebook called “Molecular Recipes.”

It seems that the recipes found on this site involve the modern cooking style of “molecular gastronomy.”

According to wiki, it’s been a coined term since 1992 Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. The website adds that concept of molecular gastronomy was started by Elizabeth Cawdry Thomas, an English cook teacher who proposed offering a workshop to chefs on the physics and chemistry of cooking. I honestly have heard of this since today.

As defined by, molecular gastronomy is essentially the science of cooking! This discipline studies how food transforms and changes during the cooking process, chemically and physically.

All the foods have such a modern presentation. It’s so visually stunning! You just have to see them to understand what I am talking about.

Examples from Molecular

Cocktail in an Ice Sphere


Saffron Tagliatelle


Carbonated Mojito Spheres

I can’t wait to find an excuse to try an easy one of these recipes, if that’s at all possible considering how complex it looks. But it combines three of my favorite things: food, science, and art!



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