Lollipop of White Chocolate &
Lemon and Coffee Candy
Definition
 History
 Objectives
 Types/ Examples
 Well Known Restaurants
 Conclusion

Scientific discipline
 Chemical processes
 Molecular Mixology
 Equipment
 Environment

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Nicholas Kurti
Hervé This

Harold McGee
A Hungarian-born physicist
 His hobby was cooking
 May 14 1908 - November 24 1998
 During World War II he worked on the
Manhattan project

Pronounced: tis
 French physical chemist
 The perfect temperature for cooking an
egg.
 Other scientific advancements in food
science
 Him at Work

Writes about Chemistry
 The Curious Cook
 Influential in the Culinary world
 Co-organizer of the 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


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.
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
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

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

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)
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)

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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)
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”


Photos› Guillamet, Francesc. Piruleta de chocolate blanco y
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›
›
›
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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

Web Pages-
› "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30
Aug. 2010.
<http://www.nndb.com/people/034/000170521/>.
› "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/74008
50.html>.
› Way, By The. "Molecular Gastronomy Resources." A La
Cuisine! Web. 30 Aug. 2010.
<http://www.alacuisine.org/alacuisine/2004/11/molecular
_gastr.html>.