date:Sep 29, 2012
g headlines in kitchens throughout the world.
For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called molecular gastronomy was created, and the field has been developing in many countries including India.
Molecular gastronomy has led to molecular cooking or modernist cuisine, a way of food preparation that uses new tools, ingredients, and methods.
Food prepared from using these modern techniques does not just look good