"The scientific study of deliciousness“ -Harold McGee Molecular Gastronomy "The scientific study of deliciousness“ -Harold McGee Lollipop of White Chocolate & Lemon and Coffee Candy

Overview of Presentation Definition History Objectives Types/ Examples Well Known Restaurants Conclusion

What is Molecular Gastronomy? Scientific discipline Chemical processes Molecular Mixology Equipment Environment SD note- The application of chemistry and physics to the culinary world by using experimental lab techniques in the kitchen. CP note- molecular gastronomy is really just a fancy way of saying "cooking.“ It explores what actually happens when we apply heat to an egg or any other ingredients. It also takes in to account the 5 senses, the way our brains interpret the “flavor” of the food we are eating MM note- It extends to drink mixing as well, like using Liquid Nitrogen. Equipment note- Equipment such as a Sous Vide machine actually cooks food that is vacuum-packed and allows the food to matinees more of it’s original color and texture. For example when Foie Gras is cooked in this manner it keeps its original appearance, did not lose excess amounts of fat and had better texture. Environment notes- One thing that is also a minor but important part of Molecular Gastronomy is that it studies the environment around the diner and takes in to account different lighting and moods of when we eat.

History, and The “Founders” Nicholas Kurti Hervé This Harold McGee While food science have been done throughout history, the Term Molecular Gastronomy is credited to 3 men that coined the term in 1992. It became the title for a set of workshops held in Erice, Italy originally titled "Science and Gastronomy" that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods. Kurti and This had been the co-directors of the "Molecular and Physical Gastronomy" meetings in Erice, along with the American food science writer Harold McGee, and had considered the creation of a formal discipline around the subjects discussed in the meetings.

Nicholas Kurti A Hungarian-born physicist His hobby was cooking May 14 1908 - November 24 1998 During World War II he worked on the Manhattan project In 1969 he gave a talk at the Royal Society titled "The physicist in the kitchen", in which he amazed the audience by using the recently invented microwave oven to make a "reverse Baked Alaska", aka Frozen Florida (cold outside, hot inside). Over the years he organized several international workshops in Erice, Italy on "Molecular and Physical Gastronomy"

Hervé This Pronounced: tis French physical chemist The perfect temperature for cooking an egg. Other scientific advancements in food science Him at Work The egg temp is around 65°C, the white coagulates, but not the yolk the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced.

Harold McGee Writes about Chemistry The Curious Cook Influential in the Culinary world Co-organizer of the IWMG First book was On Food and Cooking: The Science and Lore of the Kitchen On his web site the Curious cook he wrights articles about food chemistry, and other information dedicated to the science of food. His work and science based approach to cooking has been an influence to many chefs, including Alton Brown. He was the co-organizer of the International Workshop on Molecular Gastronomy, alongside Herve` This, but stepped down after the first meeting in 1992.

The International Workshop on Molecular Gastronomy "N. Kurti" (IWMG) 1992 - First Meeting 1995 - Sauces, or dishes made from them 1997 - Heat in cooking 1999 - Food flavors - how to get them, how to distribute them, how to keep them 2001 - Textures of Food: How to create them? 2004 - Interactions of food and liquids While the 3 “founders” of Molecular Gastronomy where organizers, the true brains behind the IWMG was Elizabeth Cawdry Thomas. She was a cooking Teacher, who had many friends in the scientific community, and after speaking with a Professor, from the University of Bologna, who agreed with her that the science of cooking was an undervalued subject. Thomas talked to the head of the Ettore Majorana Center (where the IWMG is held) and with his support contacted Kurti about being the Director of the workshop. Kurti was the one who invited This and McGee to become the co-organizers of the event.

The International Workshop on Molecular Gastronomy "N The International Workshop on Molecular Gastronomy "N. Kurti" (IWMG) cont. Examples of sessions within these meetings have included: Chemical Reactions in Cooking. Heat Conduction, Convection and Transfer. Physical aspects of food/liquid interaction. When liquid meets food at low temperature. Solubility problems, dispersion, texture/flavor relationship. Stability of flavor.

Objectives behind Molecular Gastronomy The objectives of molecular gastronomy, as defined by Hervé This are: Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: 1. The social phenomena linked to culinary activity 2. The artistic component of culinary activity 3. The technical component of culinary activity

Examples of Molecular Gastronomy Eggs Benedict Foie gras, passion fruit, chinese celery Hazelnut tart, coconut, chocolate, chicory Cheesecake, pineapple, raisin, saffron, lime Everything bagel, smoked salmon threads, crispy cream cheese

Well Known Molecular Gastronomy Restaurants Australia Fenix (Richmond, VIC; Chef Raymond Capaldi) Canada DC Duby (Richmond, BC; Chefs Dominique and Cindy Duby) Lobby (Toronto, ON; Chef Robert Bragagnolo) France Pierre Gagnaire (Paris, Chef Pierre Gagnaire) Germany Amador (Langen, Chef Juan Amador) Italy Grand Hotel Villa Serbelloni (Como Lake, Chef Ettore Bocchia) Japan Tapas Molecular Bar (Tokyo, Chef Jeff Ramsey)

Well Known Molecular Gastronomy Restaurants cont. Singapore Saint Pierre (Chef Emmanuel Stroobant) Spain Comerç 24 (Barcelona, Chef Carles Abellan) El Bulli (Rosas, Chef Ferran Adrià) Espai Sucre (Barcelona, Chef Jordi Butrón) Mugaritz (Otzazulueta, Chef Andoni Aduriz) Restaurante Arzak (San Sebastian, Chef Juan Mari Arzak) United Kingdom Anthony's (Leeds, Chef Anthony Flinn) The Fat Duck (Bray, Chef Heston Blumenthal)

Well Known Molecular Gastronomy Restaurants cont. United States Alinea (Chicago, IL; Chef Grant Achatz) Antidote (Sausalito, CA; Chef Eric Torralba) Café Atlántico (Washington, DC; Chef Jose Andres) Cru (New York, NY; Chef Shea Gallante) davidburke and donatella (New York, NY;Chef David Burke) Gilt (New York, NY; Chef Paul Liebrandt) Minibar (Washington, DC; Chef Jose Andres) ONE.Midtown Kitchen (Atlanta, GA; Chef Richard Blais) Restaurant L (Boston MA; Chef Pino Maffeo) Room 4 Dessert (New York, NY; Chef Will Goldfarb) Moto (Chicago, IL; Chef Homaro Cantu) wd-50 (New York, NY; Chef Wylie Dufresne) Venue (Hoboken, NJ; Chef James George)

Conclusion Molecualar Gastronomy is “The scientific study of deliciousness” The Term was coined in 1992, by scientist who’s hobbies where cooking. It uses science and advancements in technology to create new takes on traditional dishes. It’s cooking an “egg”

Bibliography Photos- Video- Guillamet, Francesc. Piruleta de chocolate blanco y candy de limón y café. About.com. 08/25/2010 Polidori, Robert. Wd~50. 08/25/2010 Petzke, Karl. Harold McGee. Curious Cook. 08/25/2010 Petzke, Karl. Nicholas Kurti. Curious Cook. 08/25/2010 Boulat, Alexandra. Hervé This. Associated Press. 8026/2010 Video- Hervé This. Coolhunting. May 17, 2008. YouTube.com. 08/28/2010

Bibliography cont. Web Pages- "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug. 2010. <http://www.nndb.com/people/034/000170521/>. "Food for Tomorrow? : Article : EMBO Reports." Nature Publishing Group : Science Journals, Jobs, and Information. Web. 30 Aug. 2010. <http://www.nature.com/embor/journal/v7/n11/full/7400850.html>. Way, By The. "Molecular Gastronomy Resources." A La Cuisine! Web. 30 Aug. 2010. <http://www.alacuisine.org/alacuisine/2004/11/molecular_gastr.html>.