page_title: Molecular gastronomy
section_title: Alternative names and related pursuits
hierarchical_section_title: Molecular gastronomy / Alternative names and related pursuits
caption_attribution_description: Català: Ferran Adrià a El Bulli. Deutsch: Ferran Adrià, 2007. English: Ferran Adrià is the head chef of El Bulli. 한국어: 페란 아드리아. Svenska: Ferran Adrià.
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: The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.
  Other names for the style of cuisine practiced by these chefs include:
  Avant-garde cuisine
  Culinary constructivism
  Cocina de vanguardia – term used by Ferran Adrià
  Emotional cuisine
  Experimental cuisine
  Forward-thinking movement – term used at Grant Achatz's Alinea
  Kitchen science
  Modern cuisine
  Modernist cuisine, which shares its name with a cookbook, and which is endorsed by Ferran Adrià of El Bulli and David Chang
  Molecular cuisine
  Molecular cooking
  New cuisine
  New cookery
  Nueva cocina
  Progressive cuisine
  Techno-emotional cuisine—term preferred by elBulli research and development chef Ferran Adrià
  Technologically forward cuisine
  Vanguard cuisine
  Techno-cuisine
  No singular name has ever been applied in consensus, and the term "molecular gastronomy" continues to be used often as a blanket term to refer to any and all of these things—particularly in the media. Ferran Adrià hates the term "molecular gastronomy" and prefers 'deconstructivist' to describe his style of cooking. A 2006 open letter by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee published in The Times used no specific term, referring only to "a new approach to cooking" and "our cooking".
caption: Ferran Adrià  of El Bulli, prefers the term 'deconstructivist'   to describe his style of cooking.[42]
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