in p>198, 25-year-old Herve This found that the number and order of eggs had a certain influence on the quality of soufflé. He developed a strong interest in research and began to devote himself to the enthusiasm of interpreting recipes from a scientific perspective. In 1985, he collaborated with another physicist, Nicolas Kurti (who died in 1998), who was also very enthusiastic about food. They officially named this research "gastronomie moleculaire cooking". What is the difference between molecular food and traditional cooking? Edward Voon: I think, in fact, I don't quite agree with the definition of molecular cuisine. I think it is more appropriate to call it avant-garde or new-age cooking. The difference between molecular cuisine and traditional cooking is that you can't look at molecular cuisine with your eyes. Traditional cooking is not wrong or right, because everyone can cook. Therefore, even if you make a small mistake, it doesn't matter. But this is not the case for molecular cuisine. The balance of nutrition, smell and ingredients, the combination of various tastes, and the collocation of ingredients mechanism and details are all important components of molecular cuisine. However, the most important thing is that your food must be different. How did the guests feel at first? Edward Voon: When they first saw our chefs cooking with test tubes, liquid nitrogen and alcohol lamps, most people were surprised and confused. However, after being exposed to molecular food, they began to be curious and realized that all these things we did were to integrate the results obtained from challenging cooking techniques into the creation of dishes. The introduction of molecular gastronomy in the world-renowned molecular gastronomy restaurant has won a lot of praise in the media today, thanks to the Spanish chef Ferran, who works in El Bulli restaurant. 6? 1 the vigorous advocacy of Ferran Adria; This man was actually born in France 2 years ago, but he is born with a scientist's inventive vision for cooking art. Elvi, an outstanding professor and researcher at the Institute of Cuisine? 6? 1 Mr. Herve This once said that some ingredients can add color to food, and some cooking methods are very similar to those aimed at promoting the chemical reaction of food, and the color and fragrance that we particularly covet is often the molecular combination achieved by food at a certain temperature. We can open our eyes, increase our understanding of special dishes and new cooking methods, and find out why some dishes whose names are unknown can be crisper or more delicious than what we see every day. Therefore, artificial and unremarkable small moves, including futuristic cooking concepts and the pursuit of special effects, can make people stunned! From the traditional Paris bistro and Futuroscope's "theme restaurant" to the star-rated hotel chef indicated in the guide Michelin, many people now think that dishes should be light and creative; They say that they have turned to seek new ideas with the same meaning as other ideas. Therefore, people can spend 27 to 35 euros to taste the fine "molecular cooking" in Pouati and Paris, or spend more money (more than 1 euros) to find a table and have a nice meal in a delicious restaurant. Like Pierre, one of the most famous chefs in the world? 6? 1 Gagnaire, who has been working with Ervi for a long time? 6? 1 Herve This cooperation. Sceptics don't pay much attention to the word "technology" of this school, and think that some things, such as "juice of vegetable stems and leaves with tartaric acid" and "minute de neigeà l 'azote liquid", are not very popular with people. However, this method is sometimes not only beneficial to the development of dishes that have not yet appeared, but also helpful to improve the taste. In short, "low-temperature cooking" is mainly convenient for not damaging raw materials, and is convenient for rapidly popularizing slow fire (simuler rapid stew une lente caisson à feudoux).