page_title: Molecular gastronomy
hierarchical_section_title: Molecular gastronomy
caption_attribution_description: English: A raw egg. Español: Una yema de huevo de gallina aún cruda, rodeada por la clara.
context_page_description: Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
  The term "Molecular and Physical Gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use.
context_section_description: Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
  The term "Molecular and Physical Gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use.
caption: Molecular gastronomy includes the study of how different cooking temperatures affect eggs,[1][2] their viscosity, surface tension, and different ways of introducing air into them.[3]
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