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Molecular gastronomy facts for kids

Kids Encyclopedia Facts

Molecular gastronomy is a type of science that studies the chemical reactions in food during cooking.

Images for kids

  • Flickr edsel 2616056659--Eggs Benedict

    A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.

  • Octopop

    Adam Melonas's signature preparation is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using transglutaminase, dipped into an orange and saffron carrageenan gel and suspended on dill flower stalks

  • Heated bath

    Heated bath used for low temperature cooking

  • Hervé This

    French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy"

  • Benjamin Thompson

    Benjamin Thompson, Count Rumford (1753–1814)

  • Achatz

    Grant Achatz shown plating a dish at Alinea, has been called the leading American chef in molecular gastronomy.

  • Ferran Adrià a El Bulli

    Ferran Adrià of El Bulli, prefers the term 'deconstructivist' to describe his style of cooking.

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Molecular gastronomy Facts for Kids. Kiddle Encyclopedia.