Molecular gastronomy

Molecular gastronomy is the application of science to culinary practice and more specifically to the gastronomic phenomenon. The term was coined by the French scientist Hervé This and by the Hungarian physicist Nicholas Kurti . Both researchers worked on the scientific preparation of some foods: Nicholas Kurti gave a talk in 1969 at the Royal Institution called The physicist in the kitchen “The physicist in the kitchen”.


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  • 1 Scientist
  • 2 Definitions
  • 3 Famous chefs for molecular cuisine recipes
  • 4 Sources


Since the term molecular gastronomy was implemented by the French scientist Hervé This and the Hungarian physicist Nicholas Kurti, its application has not stopped and its growth has been indiscriminate for many. What many fail to understand about molecular cuisine is that it does not only mean the use of chemical elements to achieve reactions in the ingredients; Molecular cuisine also means the study of natural ingredients and the chemical reactions they produce in food . Broadly speaking, it could be said that this scientific discipline studies the transformations of food in the kitchen .

This revolutionary cuisine seeks to be an author’s cuisine, while through it new forms of expression are sought in the preparations.


  • Molecular cuisine recipes include ancestral procedures, it is not all use of novel artifacts and exact measurements. According to the study of the physical-chemical properties of food, it is possible to apply certain processes that generate a specific transformation.


  • The shaking , viscosity increase and gelling, among other procedures, carried out with certain foods, mixtures and techniques will allow certain properties to manifest and certain transformations to take place (creation of foams, gels, emulsions and many others that have yet to be discovered. ).


Gastronomy is related to the physico-chemical properties of foods and the technological processes to which they are subjected, such as whipping, gelling, and viscosity increase, to name just a few. All this will depend on the ingredients that are selected, the mixtures that are made between them and the techniques that are applied. Foods are organic compounds ( proteins , carbohydrates , lipids, and vitamins) and minerals, which when subjected to processing are capable of manifesting their properties by transforming into foams, emulsions, gels, or other structures that can be infinite in gastronomy, given that in she is continually innovating.

  • Molecular gastronomy is based on the use of chemical elements such as nitrogen.
  • The application of scientific principles to the understanding and development of the preparation of domestic kitchens. (Peter Barham)
  • The art and science of choosing, preparing and eating good food. Thorvald Pedersen
  • The scientific study of deliciousness. Fercho Tacorta

Famous chefs for molecular cuisine recipes

Today molecular cuisine is very well accepted by the world elite gastronomic community. The best restaurants in the world practice it and fervently seek innovation through it.

The most famous chefs who practice molecular gastronomy in their restaurants are:

  • Pierre Gagnaire (Paris, London, Tokyo)
  • Ferran Adrià (Catalonia, Spain. Restaurant: “el Bulli”)
  • Heston Blumenthal (Berkshire, England. Restaurant: The Fat Duck)
  • Homaro Cantu (Chicago, USA. Restaurant: Moto)
  • Wylie Dufresne (New York, USA. Restaurant: wd-50)
  • Grant Achatz (Chicago, USA. Restaurant: Alinea)
  • José Andrés Minibar (Washington DC, USA. Restaurant: Café Atlantico)
  • Jeff Ramsey (Mandarin Oriental Hotel Tokyo. Restaurant: Tapas Molecular Bar)
  • Hector Santiago (Atlanta, USA. Restaurant: Pura Vida)
  • Thomas Keller (United States)
  • Tetsuya Wakuda (Australia)
  • Michel Bras (France)

In Spain there is a great controversy about the use of chemical substances in haute cuisine. This debate was started by the Catalan chef Santi Santamaría (3 Michelin star in his restaurant El Racò) who completely condemns the application of molecular cuisine and demonstrates this in his book.


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