The name of this scientific field was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This.
This science is not new. Several 18th century chemists (mainly French) were interested in this field. Antoine-Laurent de Lavoisier is perhaps the most famous among them—in 1783, he studied the processes of stock preparation by measuring density to evaluate quality. In reporting the results of his experiments, Lavoisier wrote, "Whenever one considers the most familiar objects, the simplest things, it's impossible not to be surprised to see how our ideas are vague and uncertain, and how, as a consequence, it is important to fix them by experiments and facts".
Another important figure was Benjamin Thompson, later knighted Count Rumford, who studied this field and made many proposals and inventions to improve them, for example by inventing a special coffee pot for better brewing.
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5 comments:
Science dealing with creating better beer??
My guess is centrifugal enrichment... (using difference in weights to separate isotopes)
anything to do with food ? like applying physics to the culinary arts ..
molecular chemistry?
The field is Molecular Gastronomy, the science of cooking.
Its basically views cooking as a chemical reaction and hence is as controlled as any chemistry lab experiment.
Apparently before the advent of MG, there was no formal scientific discipline that studied the processes involved in cooking.
Thanks all for trying!
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