The application of chemistry and physics to the culinary world by using experimental lab techniques in the kitchen. Those on this culinary quest for answers include everyone from professionals to home chefs. The myriad issues explored in the molecular gastronomy field include: devising new cooking methods to improve the eventual outcome; testing various production methods to see how they affect the final flavor and texture of food; and determining how food enjoyment is affected by mood, environment, company and so on. The scientific techniques and equipment used by some are often cutting edge and can include everything from lasers to enzymes to liquid nitrogen.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.