Technique: Molecular Gastronomy
A scientific and artistic discipline that investigates the chemical and physical transformation of food during the cooking process. The three areas of investigation in modern molecular gastronomy are:
1. The social phenomena linked to culinary activity
2. The artistic component of culinary activity
3. The technical component of culinary activity
Some examples of this type of gastronomy is the study of how the temperature effects the outcome of an egg.
A couple of restaurants that have pioneered the use of molecular gastronomy techniques are El Bulli (in Spain) and Alinea (in Chicago).
Some chefs associated with molecular gastronomy are: Pierre Gagnaire, Ferran Adrià, Jose Andres,Heston Blumenthal, Homaro Cantu, Wylie Dufresne, Grant Achatz, Sat Bains, Sean Wilkinson, Richard Blais, Kevin Sousa, Sean Brock, Will Goldfarb, Adam Melonas