A La Cuisine!

Molecular Gastronomy Resources

I’ve just begun to read Harold McGee’s recent revision of On Food and Cooking: the Science and Lore of the Kitchen. The book covers a wide range of topics in detail – from how cheeses are made, to the science behind tempered chocolate. As you might expect, the explanations can sometimes become quite technical. But the writings I’ve read so far have been very clear and concise, and relatable to my own cooking. Hopefully this book will help me become a better cook. After all, who can question your cooking technique when it’s been scientifically proven to work?

While I’m on the topic of molecular gastronomy ('the science of deliciousness’), I thought I would compile a list of resources to help keep track of developments in this rapidly changing field. Posted below is what I’ve come across so far, and I’ll continue to add to the list as I learn more. Please feel free to leave a comment or e-mail me if you have anything to add, or if you feel that something that’s listed shouldn’t be there.

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Science in the Kitchen

From low fat to low carb, from tiramisu to crème brulée - it often seems as though our diets are influenced by the trend of the day. Yet despite all these changes, the cooking techniques we're most familar with are those that have been refined through many generations.  Likewise, the foods most of us eat still remain light years away from the pill-sized meals of the Jetsons, and for the sake of anyone who likes to eat and cook, I hope it remains that way.

Of course there’s nothing wrong with sticking with traditional techniques.  They'll almost certainly serve as the foundation for every cook's repertoire, and they'll always have their place whether they're used to make classic or contemporary dishes. But having said this, it’s good to know that there are an increasing number of chefs who are eager to challenge and depart from the techniques which they were taught.

Many of these chefs delve into the field of molecular gastronomy, where cooking becomes both a science and a craft. Here, the focus is on understanding the science behind cooking, and possibly debunking long held beliefs, such as the myth that browning meat seals in its juices. In some cases, chefs have been able to peruse their knowledge to create dishes that seem odd, but taste delicious. Ferran Adrià’s apple caviar, and Heston Blumenthal’s sardine on toast sorbet are two dishes that come to mind. Chefs often work alongside scientists such as Harold McGee and Hervé This, who focus on “culinary transformations and eating phenomena," or as McGee puts it, “the scientific study of deliciousness."