the term Molecular Gastronomy was put forward by Hungarian physicist Nicholas Kurti and French chemist Herve This in 1988. As early as 1969, Nicholas Kurti, who taught in Oxford, was already a famous gourmet. He once lamented, "It's really sad that we can measure the temperature of Venus' atmosphere, but we don't know why the food in front of us is so delicious." Therefore, he began to study food from a scientific point of view, and proposed that pineapple juice containing enzymes can make the meat softer, and cooking principles such as Slow Cook. The genre of cuisine is called Molecular Gastronomy, which is the most pioneering way of cooking in the world. The so-called molecular gastronomy is to understand the physical or chemical changes and principles of food molecules in a scientific way, and then use the obtained experience and data to recreate food. Just as Einstein, a former non-physicist, created a new theory in physics, the initiator of molecular gastronomy was not a professional chef, so Herve This was founded by a physicist Nicholas Kurti and a chemist. The greatest value of this creative concept based on scientific research is that it allows us to better understand traditional dishes and improve traditional means, and it also excavates the infinite possibilities of food. For example, it also brought novel cooking methods and tools, which inspired British companies to develop a carbon dioxide cooker "Gastrovac". This tool is characterized in that it can cook molecular gourmet food and needed seasoning at low temperature through vacuum treatment, so that the food is protected from high temperature damage and the original flavor of the food is maintained; Molecular gastronomy not only improves the physical and chemical changes of food, but also leads to another field of research: how each sense affects our appreciation of food. For example, Heston Blumenthal is such a pioneer in practice. He thinks that food should be decomposed to the molecular level, and how the molecules of food stimulate taste buds and affect psychology should be studied, thus leading to the highest level of food appreciation. He studied how to make traditional English fried fish more perfectly, with the aim of making the ears hear the crisp sound when biting the outer layer of fried pulp more clearly when eating, and let people receive delicious and fresh information from the hearing. < /SPAN> < /SPAN> < /SPAN> < /SPAN> < /p>