The term molecular gastronomy or, as he prefers to its inventor, molecular gastronomy born in the eighties by the synergy of two minds (sick: D), which laid the foundations: Pierre Gilles de Gennes (Nobel Nobel Prize for Physics in 1991) and Hervé This (physical but also gourmet), both French.
Tired of cliches and "hearsay" in the kitchen decided it was time to bring order. Assuming that cooking is nothing but turn, analyzed (And analyze) the processes for obtaining food trsformazione universally valid laws.
Far from wanting to create a standardized food, body and soul were dedicated to the project, which in the decades that followed sounded like a storm in the kitchens of the world, giving rise to schools of thought, adherents, clans, sects and splinter ... Today
training "hybrid" between traditional and molecular cuisine is one of many top Italian chefs and world, a foremost Igles Corelli in its "Locanda della Tamarisk" compound products of a sector totally biodynamic to innovative methods such as vacuum cooking or using liquid nitrogen.
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