Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its programme includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.[4] Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.[5] Some chefs associated with the term choose to reject its use,[6] preferring other terms such as modernist cuisine, culinary physics and experimental cuisine.
http://en.wikipedia.org/wiki/Molecular_gastronomy
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