Assessing the long-term impact of the molecular gastronomy movement on haute cuisine

  title={Assessing the long-term impact of the molecular gastronomy movement on haute cuisine},
  author={Charles Spence and Jozef Youssef},
  journal={International Journal of Gastronomy and Food Science},
  • C. Spence, J. Youssef
  • Published 1 December 2018
  • Art
  • International Journal of Gastronomy and Food Science
Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy
The conceptual evolution experienced by contemporary gastronomy is analyzed applying the paradigm structure in light of the scientific knowledge of each era to find a new gastronomic paradigm based on the global socialization of classic Gastronomy.
Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy
Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a
Gastrophysics: A New Scientific Approach to Eating
  • C. Spence
  • Physics
    Handbook of Molecular Gastronomy
  • 2019
In recent years, a growing number of researchers, working in a range of different scientific disciplines, have become increasingly interested in the application of science to gastronomy. Several
Gastrophysics: Getting creative with pairing flavours
  • C. Spence
  • Psychology
    International Journal of Gastronomy and Food Science
  • 2021
Gastronomy unravelled by physics: Gastrophysics
Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in
Cotton candy: A gastrophysical investigation
Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
The historical appearance of food and drink and culinary items in the performance of magic is traced and some possible candidate approaches for the introduction of edible magic onto the menu in the context of modernist cuisine are identified.
Náttúra by Kitchen Theory: An immersive multisensory dining concept
  • J. Youssef, C. Spence
  • Environmental Science
    International Journal of Gastronomy and Food Science
  • 2021


Molecular gastronomy: cuisine innovation or modern day alchemy?
– This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs., – The approach taken is a literature review summarising past culinary
Molecular Gastronomy: A New Emerging Scientific Discipline
The basic premise is that the application of chemical and physical techniques in some restaurant kitchens to produce novel textures and flavor combinations has not only revolutionized the restaurant experience but also led to new enjoyment and appreciation of food.
The Perfect Meal: The Multisensory Science of Food and Dining
The authors argue that the authors must go beyond four or five individual taste sensations to focus on the interaction of multisensory experiences as it is here that flavour emerges and show how a host of sensory elements ranging from the colour of the plate to the frequency of concurrent sounds all affect the ways they perceive flavour.
Modernist Cuisine: The Art and Science of Cooking
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts.
Pairing flavours and the temporal order of tasting
There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend
This chapter discusses molecular gastronomy and note by note cuisine, which involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves.
Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction
Defines the term “gastrosophy” and focuses on “chef gastrosophers” whose specialist field is professional expertise in gastronomy and hospitality. The position these individuals occupy today has been
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term