MOLECULAR GASTRONOMY: Introduction

INTRODUCTION TO THE ENGLISH LANGUAGE EDITION

·         “…Generally speaking, it is correct to say that food science deals with the composition and structure of food, and molecular gastronomy deals with culinary transformations and the sensory phenomena associated with eating.”

·         Two prominent chemists, Count Rumford and Justus von Liebig, did some experimental work related to the chemistry of food and cooking.  Another well-known name in Chemistry that did some work related to food chemistry is Louis Camille Maillard, after whom the Maillard reaction was named, carried out the experiments on reactions involving glycerol and sugars with amino acids.  The Maillard reactions taking place in cooking give grilled meats, bread crust, roasted chocolate, and many other foods their characteristic smells and flavors.

·         One of the primary motivators for the author conducting cooking science workshops and publishing this book is his belief that “whoever understands the reasons for the results he or she obtains in the kitchen can improve on them”.