Molecular gastronomy: Theoretically speaking, Nicholas Kurti, a physics professor at the University of Oxford in the United Kingdom, and Hervé This, a chemist at the Sorbonne University in France, who are regarded as the "father of 'molecular gastronomy'", proposed it in the 1980s.

The concept of "molecular gastronomy".

More than ten years later, the two teamed up with American food critics to organize the "International Molecular Gastronomy Forum", attracting some Michelin chefs to participate and practice on the dining table.

However, it was Spanish chef Ferran Adria who turned practice into reality. He implanted "molecular gastronomy" into people's lives and became a sought-after goal for countless people. At the same time, he finally set off the "New Culinary Movement" after Paul Bocuse.

Another gastronomic revolution.

Now, more and more chefs are joining this new culinary movement of "the marriage of traditional cooking techniques and contemporary science and technology."