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| 1. | Since 1988, the mission of molecular gastronomy has shifted. Kurti and This originally sought to investigate “kitchen old wives’ tales,” invent new recipes, improve old ones, and make the case to the public that science was a useful part of everyday life. Even if their experiments weren’t intended to be replicated in home kitchens, they were intended to encourage home cooks to experiment. Today, molecular gastronomists seek to explore the social, artistic, and technical aspects of food preparation. Some have argued that this shift in focus, along with the fact that techniques in molecular gastronomy have so far surpassed what any home cook could do, means that molecular gastronomy has lost its ability to impact how the world cooks at home. 1 To these ends, the belief in experimentation lives on outside the world of molecular gastronomy. Cooking magazines and websites now often have what are called “test kitchens” – departments dedicated not only to testing new recipes but also to improving techniques and testing uses for kitchen implements themselves. These test kitchens have taken the spirit of experimentation from Kurti and This’s early work and have applied it to everything from the best way to make fried chicken to the ideal temperature at which to bake chocolate chip cookies. While these experiments might not involve lab equipment, they have fulfilled one of Kurti and This’s early dreams: they show the importance of scientific thinking outside of the halls of science. |
As a result,
NO CHANGE
In light of this criticism,
Despite this criticism,
