Will molecular gastronomy make its way into household kitchens and improve

health?
Molecular gastronomy is a scientifc discipline created by French
chemist, Herv This, that ocuses on the chemistry and physics behind the
preparation o ood! "ts purpose is to disprove century#old anecdotal ways or
$myths% o preparing ood! &cientifc e'uipment is used to research the
scientifc processes that occur during cooking to improve methods o
achieving desired results! They may also be used to invent new oods or
ways o preparing them! "t strives to urther the understanding o human
taste so that healthier, yet appealing oods may be created! Herv This
organi(ed the "nternational Workshop on Molecular ) *hysical +astronomy in
,--., where he invited ches and scientists rom around the world! "n ,--/, a
nobel pri(e winner in 0hemistry, 1ean Marie 2ehn, invited This to create the
frst molecular gastronomy group in ,--/ in the 0ollege de France! This has
ac'uired a *h3 in his feld, and his reputation as a chemist makes him a
credible source! However, his goals may not be ully reali(ed in his desired
timespan 4This, .5567!
The term $molecular gastronomy% creates conusion as to what it
actually is! The media is at ault or inaccurately using the term to describe
ches who utilise scientifc techni'ues while cooking! Herv This stresses that
the term is not meant to describe a scientifc style o cooking! "t is believed
that this scientifc discipline would be more widely accepted i it had a
$better% name 40ousins, et al! .5,57!
There is debate regarding the potential outcomes o this scientifc
discipline! Herv This is confdent that it will result in a decreased obesity
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Will molecular gastronomy make its way into household kitchens and improve
health?
rate due to the increase in appealing healthy ood! 4This, .5567! "t may also
solve a problem in &olid Freeorm Fabrication 4&FF7 or 83#printed ood by
opening up doors to versatile ingredients that can vary in taste and te9ture!
&olid reeorm abrication printing may eventually become another common
household appliance that will reduce the amount o time and e:ort involved
in ood preparation! "t can also diminish the need or knowing how to cook i
the machine can do it automatically! Food fles can be shared and
nutritionists can develop healthy recipes that anyone can print! However,
this is mostly conceptual! Molecular gastronomy can also play a role in
developing technology due to the knowledge gained rom the research
40ohen, et al! .55-7! 0sar ;ega agrees with this statement, asserting that
through non#traditional approaches to cooking, ood technologists will
$emphasi(e aspects relating to ood origin, 'uality, and creativity% when
developing ood products, and technological development will be signifcant!
"t will provide convenience or people and will promote health 4;ega, .55<!7
;ega has a *h3! in ood science rom the =niversity 0ollege 0ork, a degree
rom the culinary school, 2e 0ordon >leu, and holds the position o research
manager at Mars "ncorporated! He has also participated at the World &cience
Festival in a workshop on the science behind cooking! His e9pertise in the
feld o ood science gives his argument credibility!
?thers argue that it is too early to tell what the long#term e:ects might
be and it might be a ad, not a lasting culinary movement! @ problem that
might arise would be ches utilising new techni'ues learned rom this
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Will molecular gastronomy make its way into household kitchens and improve
health?
research without actually knowing why the techni'ues are done, or what the
processes behind them are 4@nkeny, .55/7! @s concluded by &lobodan
"vanovic, Aresimir Mikinac, and 2uka *erman o the =niversity o Tourism and
Management # &kopBe, Macedonia 4=TM&7 1ournal o Cconomics, although
modern molecular gastronomy may progress and populari(e urther, its
uture is unpredictable 4"vanovic, Mikinac, *erman .5,,7!
@nother argument is that ood will be $reduced to molecules!% &cience
might not be able to e9plain why ood prepared a certain way is $better%
because it can be wrong! For e9ample, searing meat results in loss o
moisture but it is commonly perceived as $Buicier!% Thereore, it is not
completely accurate 4@nkeny, .55/7!
Food is also a maBor part o culture! "t is believed that once research
supports specifc, strict methods o preparing ood the best way possible,
there will be a loss in cultural identity! Taste is a cultural understanding and
molecular gastronomy might reduce that 4Doosth, .5,87!
To reach a conclusion on whether or not molecular gastronomy will
have a signifcant impact on the public, specifcally on the health and general
well#being o people, " will scrutini(e arguments made by numerous sources
o various scientifc felds and backgrounds! " will also determine whether or
not the scientifc discipline will be widespread in the near uture, to the point
where it is present in the everyday household in di:erent orms, whatever
they may be!
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Will molecular gastronomy make its way into household kitchens and improve
health?
Analysis
@ccording to Herv This, great emphasis is placed on education! >y
researching the processes in ood, healthier, appealing oods can be created!
Health programs in schools can teach students, especially young children, to
make better decisions regarding their diet! *hysics, chemistry, and biology
are utilised to research ood processes that occur during cooking! >etter
methods will be developed to correct mistakes and improve nutrition! *eople
will be persuaded to cook better ood that people will enBoy! =p to one#third
o twelve year old children in 0rete, the birthplace o the $0retan diet%, are
obese or overweight 4"?TF, .5587! These developments will also impact the
environment as ood sustainability and the proportion o ood supply to the
increasing world population will be less o a problem 4This, .5567! "n a study
published by the 0omplutense =niversity o Madrid, a large team o
scientists are researching gastronomic botany and molecular gastronomy
together in order to develop new course material or teaching and training
post#graduates! +astronomic botany is the use o plants, algae, and ungi in
ood! The study ocuses on plant biology in the conte9t o ood and
nutritional health, and how increased knowledge in the feld will pave the
way towards alleviating malnutrition and hunger around the world by
developing methods o increasing and improving the production o ood
4+arcia, et! al!, .5,,7! The team is composed o members o the
departments o biology, pharmacy, and economics at 0omplutense
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Will molecular gastronomy make its way into household kitchens and improve
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=niversity, which demonstrates that they have e9pertise in gastronomic
botany and thus, gives credibility to their research!
"n Finland, molecular gastronomy was used to educate the youth in a
di:erent manner! @ case study was conducted in which twenty high school
teachers, who were trained or three years in molecular gastronomy, taught
their students chemistry using chemical ood processes as e9amples! High
school students on a global scale usually e9hibit a negative attitude towards
studying natural sciences, and it is especially negative in Finland, demanding
a new approach to scientifc instruction in high schools! "n conclusion, the
students were more motivated and interested in the new approach, which
positively impacted their learning results 4;artiainen, @ksela, Hopia, .5,57!
3aniel 0ohen and his research team at the 0ornell 0reative Machines
2ab have published a concept or a platorm or customi(ed ood production
that alls under the subcategory o digital gastronomy! They will utilise their
results to fnd a versatile medium to create oods similar to $real% ood that
may result in $mass#customi(ation in the industrial culinary sector!%
Hydrocolloids are edible products that create a gel#like substance that
may vary in degrees o frmness when combined with water! C9amples o
common hydrocolloids includeE agar agar, which is derived rom algae,
gelatin, which derived rom animal bones, and pectin, which is derived rom
citrus peels! ?ther recogni(able hydrocolloids are gum arabic, 9anthan gum,
and starch 40haplin, .5,.7! Hydrocolloids are currently being researched
because they vary in te9tures and can retain added Favors! &olid reeorm
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Will molecular gastronomy make its way into household kitchens and improve
health?
abrication 4&FF7 o structurally comple9, edible products using a 83 printer
may be possible in the uture with the aid o this molecular gastronomic
research in hydrocolloids! &olid reeorm abrication printing has many
economic, social and health implications! The average person may be able to
save over ,/5 hours a year i their need to cook was diminished by the
implementation o solid reeorm abrication printers! The nutritional needs o
a person may be incorporated in the printing, resulting in customi(ed,
healthy meals! The spread o solid reeorm abrication printing will mean
that less people will need to learn how to cook, while being able to create
well#prepared oods at home! The main drawback is that it is diGcult to
synthesi(e oods without using several ingredients! Hydrocolloids can take on
various Favors and te9tures, based on ratios o hydrocolloids within in a
mi9ture, as shown in the ollowing chart!
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Will molecular gastronomy make its way into household kitchens and improve
health?
@s o now, ood printers are able to create structurally comple9 oods,
or e9ample, a cake with the letter $c% embedded into it! However, another
problem it aces is the incorporation o various orms o preparing ood within
the machine! &yringes flled with pre#made mi9tures o hydrocolloids are
used to inBect and build up a 83 ood obBect, so the medium must be
structurally sound to retain its shape! Michelle Teransky, a 83 ood printing
researcher predicts that a printer will be able to create edible, realistic ood
within fve to ten years! "n May .5,8, H@&@ awarded 0ornell 2abs a I,./,555
grant to develop a ood printing system or use in space! "t is believed that
these machines could potentially aid world hunger! "n the near uture, algae
could be used as the basis o a structural material that can take on a wide
range o color, Favors, and te9tural properties! With the appropriate research
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Will molecular gastronomy make its way into household kitchens and improve
health?
in hydrocolloids, solid and semi#solid li'uids can be printed once an
appropriate medium is ound 40ohen, et al! .55-7! @lthough solid reeorm
abrication printing has the potential to aid society in many di:erent ways, to
state that it may aid world hunger is a gross e9aggeration, given that most
implications or its utilisation is merely conceptual! That statement alone
weakens the argumentJ it is a orm o a slippery slope!
?le +! Mouritsen, a physicist rom the =niversity o &outhern 3enmark,
suggests that gastrophysical research must be urthered by turning to
marine microalgae, or seaweeds, because they are mostly untouched by
research in that feld! @s a result rom this research, algal cuisine can be
developed and provide a sustainable, nutritious ood source or the human
population! @lgae are commonly used in Castern cuisine, but is largely
une9plored in the west! @lgae are also the main source o atmospheric
o9ygen! ?rganically, algae are the most important organisms because they
are photosynthetic and are at the bottom o the ood chain## the source o
nutrients that end up in seaood! @part rom a ew species in tropical water,
all seaweeds are not poisonous when harvested in clean water, as opposed
to a large number o plant or ungi species that are harmul or human
consumption!
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Will molecular gastronomy make its way into household kitchens and improve
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@s shown in the previous table, seaweeds contain essential
polyunsaturated atty acids, important minerals and trace elements,
vitamins, proteins, and iodine! The minerals ound in seaweeds is usually up
to ten times more than that o common terrestrial plants! They also contain
potassium salts which is a healthier substitute or sodium salts! Hypertension
can be lessened with the increased consumption o algae, as well as
cardiovascular diseases, cancer, obesity, and mental disorders by replacing
standard table salt with the potassium salts ound in seaweeds! &eaweeds
are able to be grown sustainably in large amounts, and they can be
harvested in the wild! They are also e9tremely versatile and can be cooked
or eaten in many di:erent ways while retaining their nutritional content!
Mouritsen asserts that there is a need to research the use o seaweeds in
cuisine to globali(e its usage as an ingredient and to promote ood
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Will molecular gastronomy make its way into household kitchens and improve
health?
sustainability, health, and pesticide#ree eating! There are actually no
scientifc te9ts in the feld o gastronomy about seaweeds, despite that its
world market or consumption is I,5 billion per year! Thus, algal cuisine and
its development e9hibits great economic and health implications 4Mouritsen,
.5,.7!
Time pressures in modern society will lead to the rise in molecular
gastronomy so that people can 'uickly respond to problems that arise while
cooking! Food chemistry is already being utilised in mass#ood production to
ensure strict control over ood 'uality and its production! However, the
meaning o ood will be diminished! The science can technically be wrong
because the perception o taste varies rom person to person 4@nkeny,
.55/7! Dachel @nkeny o the ?9ord symposium on Food and 0ookery
mentions ches using scientifc methods to create unusual dishes, which is
why the meaning o molecular gastronomy is perceived as conusing, and
thus not as credible! However, she makes a valid point that ood perception
is subBective! &he holds a Master o @rts degree in gastronomy and is the
coordinator o @delaide =niversityKs postgraduate ood studies programJ this
part o her argument is strongly supported due to her e9pertise in ood
studies!
"t has been widely accepted by many that the actual term, $molecular
gastronomy% creates conusion due to its usage in the media! 0hes may
learn scientifc cooking techni'ues without actually learning the science
behind it, potentially leading to issues within the culinary feld! "t is used to
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Will molecular gastronomy make its way into household kitchens and improve
health?
display skilled uses o techni'ue to entertain people! $Molecular
gastronomic% restaurants have opened to bring popularity to the usage o
scientifc cooking techni'ues, such as the el>ulli in &pain by 0he Ferran
@dria! The world#renowned restaurant served creatively constructed and
eccentric dishes, and was later awarded three Michelin stars! @ccording to
0ousins and his team, molecular gastronomy is too new o a development to
predict what its long#term implications might be due to many reasons! For
e9ample, it lacks understanding and application o the gained knowledge,
and support rom the media due to the misunderstanding o what itKs
supposed to be about! "t is also not used by established ches! >ased on this,
it seems that molecular gastronomy does not have the potential to be the
basis o a lasting culinary movement and it would re'uire a name that is
more accepted universally 40ousins, et al!, .5,57! Cnglish celebrity che,
Heston >lumenthal, has been known to publicly criti'ue the scientifc
discipline because o its name! @ccording to >lumenthal, it sounds
$complicated% and $elitist!% He argues that all ches devote their time and
e:ort to study tradition in order to progress in the culinary feld and that ood
should not be defned by non#traditional means o cookingJ it is merely
novelty and should not be pursued! 4>lumenthal, @dria, Mc+ee, Aeller, .5567!
1ohn 0ousins, Aevin 3! ?K+orman, and Mark &tierand are authors rom
the "nternational 1ournal o 0ontemporary Hospitality! They conducted
interviews with various Michelin star ches on their thoughts and what they
know o molecular gastronomy! " believe this to be biased because molecular
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Will molecular gastronomy make its way into household kitchens and improve
health?
gastronomy is not a culinary movement according to Herv This, so speaking
with amous ches is irrelevant to the study! The interviews should have at
least been conducted with ood scientists to broaden the viewpoints! Food
scientists would also have the e9pertise to be able to answer 'uestions on
molecular gastronomy and thereore have a solid opinion on it, whereas
ches would rely on the incorrect defnition o it provided by the media! This
is a maBor Faw in the paper that drastically weakens the argument made!
@ccording to &ophia Doosth, rom an anthropological point o view, ood
is on ground occupied by that feld! "t is strictly cultural, and although
scientifc processes occur during cooking, ood traditions should not be
altered! " molecular gastronomy alters the uture o ood preparation, ood
will be globali(ed! Cverything will be done the $right% way! Molecular
gastronomy also has a slight lean on French cuisine because o its origins!
French techni'ues will become the norm and will diminish cultural aspects o
ood! *eople will lose their ethnic, national, and amilial identities, senses o
nostalgia, and historicity 4Doosth, .5,87! Doosth is an anthropologist at the
3epartment o the History o &cience at Harvard =niversity! @lthough she
seems slightly biased because she tackles the feld rom an anthropological
standpoint rather than a scientifc one, she conducted feldwork in the
laboratory o Herv This at the Hational "nstitute or @gronomic Desearch or
our months, giving her credibility because o her learning e9periences in his
lab! Her feldwork is evident that she has the ability to view the matter rom
multiple perspectives!
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Will molecular gastronomy make its way into household kitchens and improve
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@ccording to Debecca Deilly, Farrell Frankel, and &ari Cdelstein o the
3epartment o Hutrition at &immons 0ollege, another potentially useul
application o molecular gastronomy is that it can be utilised to create
nutritional, appealing oods with appropriate te9tures or patients undergoing
medical nutritional therapy or dysphagia! 3ysphagia is a condition in which
the patient has diGculty with swallowing and it is primarily widespread
among the elderly population! Malnourishment or dehydration can result
rom lack o treatment or patients with dysphagia! *roper nutrition will result
in reduced medical complications and avorable outcomes or most medical
treatments! Food preparation techni'ues derived rom molecular
gastronomy, such asE emulsifcation, spherifcation, and gelifcation may be
used to create oods that ft the te9tural guidelines defned by the Hational
3ysphagia 3iet 4H337! >ased on assessment o the needs o the patient, the
H33 creates a customi(ed diet plan or ood te9tures and li'uids!

Fig!
,! 2evels o ood
te9tures and
li'uids as
outlined by the
H33!
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Will molecular gastronomy make its way into household kitchens and improve
health?
+ellifcation, the process o containing a li'uid within a network, can
create oods with the proper consistency within 2evel , o the H33
guidelines or ood and li'uid te9ture! Cmulsifcation is the combining o two
li'uids in which one o the li'uids is evenly dispersed through the other and
then stabili(ed in order to prevent separation! &ome e9amples are gravies
and salad dressings 4Deilly, Frankel, Cdelstein .5,87! &pherifcation is the
process o creating a solid substance that visually resembles caviar using
gelatin or agar agar by dropping the li'uid into chilled oil to create sphere
shapes that solidiy upon entering it! @n alternate method o spherifcation
involves sodium alginate, derived rom brown algae and calcium chloride,
which results in an end product that te9turally resembles caviar with a thin
e9terior and a li'uid interior 4Myhrvold, Loung, >ilet, .5,,7! @n e9ample
would be tapioca spheres in tapioca pudding! *ureed meats can be molded
and presented in an appeti(ing manner using the method o gellifcation!
*asta created with syringe and tubing with this method fts 2evel . o the
H33 guidelines! Flavors and vegetables may be added to the pasta mi9ture
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Will molecular gastronomy make its way into household kitchens and improve
health?
and can promote eating! @t &immons 0ollege, a sensory tasting was held and
participants were re'uired to complete a lab as part o the @dvanced Food
&cience course in which they created oods that had to ft the H33
guidelines! "n their conclusion, oods prepared with the molecular
gastronomic methods were more aesthetically pleasing, Favorul, and were
te9turally appropriate! This will result in improved 'uality o lie or those
aMicted with dysphagia 4Deilly, Frankel, Cdelstein .5,87!
?ne o Herv ThisK goals or his scientifc discipline is to develop new
ways to aid in the eradication o the obesity epidemic! "n a study done by
*eter >arham and his team o physicists rom the @merican 0hemical
&ociety, humans have demonstrated di:erent types o $sensory#specifc
satiety mechanisms!% &ome are triggered by basic senses such as
sweetness, sourness, and attiness! The composition o meals can be guided
to produce a meal that provides satisaction and satiety while having the
lowest amount o energy content! "rritants such as capsaicin, which is
responsible or the Favor o hot spices, have been shown to increase
pleasure when used in a meal, while also increasing metabolism and satiety!
Cnergy density varies in oods and humans must consciously predict how
much energy is needed to satisy them! @ possibility is that a simple
eedback mechanism alerts the body once a suGcient amount o energy has
been absorbed! However, the end o a meal occurs long beore digestion!
Humans must learn how to predict the conse'uences o consuming oods
and how to adBust portion si(es to suit their needs 4>arham, et! al!, .5,57!
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Will molecular gastronomy make its way into household kitchens and improve
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*eter >arham is a physics proessor at >ristol =niversity and an
honorary proessor o molecular gastronomy at the =niversity o
0openhagen! Wender >redie is a ood science engineer, a proessor o
sensory science at the =niversity o 0openhagen, and holds a *h3! in Favor
chemistry rom the =niversity o Deading! 2ei &kibstead holds a *h3! in
inorganic chemistry rom the Doyal 3anish &chool o *harmacy! Michael Frost
holds a *h3! in sensory science and is an associate proessor at the &ensory
&cience group! *er Moller holds a *h3! rom the =niversity o Dochester in
cognitive science! *ia &nitkBNr received a Masters degree in ood science and
is currently obtaining a *h3! in molecular gastronomy at the Doyal ;eterinary
and @gricultural =niversity o 3enmark! 1ens Disbo is an associate proessor
in ood chemistry and has a Master o &cience degree in chemical
engineering rom the Technical =niversity o 3enmark! 2ouise Mortensen
obtained her Masters degree in Food &cience and Technology rom the Doyal
;eterinary and @gricultural =niversity o 3enmark! This is a very large team
o scientists who all have e9pertise within their respective felds, all o which
were benefcial to this study! The paper demonstrates several di:erent
scientifc perspectives, which strengthens the validity o the study and
strongly supports the argument or molecular gastronomyKs potential to
better health on a global scale!
Desearch in molecular gastronomy can point the way towards better
methods o growing organic ood, according to Alara ;aclavinkova o the
&ilesian =niversity! The growth o organic ood promotes the traditional
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Will molecular gastronomy make its way into household kitchens and improve
health?
agricultural way o lie in rural areas, growth o Bob opportunities,
environmentally riendly arming and the improvement soil ertility! ?rganic
arming involves not using sprays or ertili(ers made o chemicals, or any
artifcially made substances, and animals are not given antibiotics! There is a
lower chance o organic oods containing chemical contaminants, such as
pesticides, herbicides, or nitrates! ?rganic ood itsel contains higher
amounts o nutrition without additives! @dditives in ood e9ist not to alter the
nutritional content o the ood, but to aid in its manuacturing, processing,
packaging, or storage! 0hildren are prone to be a:ected by these additives
because they tend to consume more snack oods, candies, and sot drinks,
which may contain synthetic dyes! Their organs are subBected to deal with
larger doses o these additives! &ome people may be sensitive or intolerant
to additives and e9hibit neurological, digestive, or skin problems! 0hildren
are prone to hyperactivity, which alters their behaviour and sleep patterns!
Desearch in the feld molecular gastronomy can also improve the selection o
raw materials and methods o ood packaging in order to create healthier
ood products! 4;aclavinkova, .5,.7!
>ased on the presented scientifc evidence, " conclude that molecular
gastronomy has the potential to appear in the common household in the
near uture in many di:erent orms, whether it be organic, healthy, and
sustainable ood products made o algae or printed rom a solid reeorm
abrication printer! "t may also appear in the orm o a high school studentKs
chemistry lab homework! Molecular gastronomy will aid in the transormation
17
Will molecular gastronomy make its way into household kitchens and improve
health?
o dysphagia diets on a global scale because o its utilisation o common
kitchen ingredients and innovative processes that result in Favorul, healthy,
and te9turally appropriate oods! @s sensory research urthers and health
education progresses, molecular gastronomy may leave a lasting impact
when it comes to the issue o obesity and cardiovascular diseases that come
with it! The use o algae as another ood source also has many health and
economic implications! "ts nutritional content and abundance in the world will
combat ood sustainability issues, as well as health issues! "t is also a vital
ingredient in the research o hydrocolloids or solid reeorm abrication!
However, the key to better health is education, and people must be willing to
make dietary changes!
" " were to re#analy(e the topic o molecular gastronomy, " would have
narrowed my subcategories and ocused on one or two rather than several!
The scientifc discipline is utilised in do(ens o ways so it is too broad to
thoroughly analy(e in this paper! Many articles on this topic are meta#
analyses and many are conceptual! Many articles also conclude that it is
diGcult to the potential o molecular gastronomy, as it is too early to tell!
These articles are too vague to analy(e! " would also research the
applications o algae in#depth because it seems to have many uses and
benefts, such as potentially becoming an entirely alternate, nutrient#rich
ood source and the e9traction o hydrocolloids! " would center my research
around molecular gastronomy in the conte9t o algal and hydrocolloid
cuisine!
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Will molecular gastronomy make its way into household kitchens and improve
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Will molecular gastronomy make its way into household kitchens and improve
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0uisine! >iomed 0entral!
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Will molecular gastronomy make its way into household kitchens and improve
health?
Molecular +astronomy! @merican @nthropologist!
This, H! 4.5567! Food or Tomorrow? Curopean Microbiology ?rgani(ation
Deports! pp!
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;ega, 0!, =bbink, 1! 4.55<7! Molecular +astronomyE a Food Fad or &cience
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;aclavinkova, A! 4.5,., ?ctober7! Food Made o ?rganic Food as a Means o
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