Molecular cuisine, also known as molecular gastronomy, is a culinary art that explains all cooking techniques and results with scientific methods and accurately controls numbers. The emergence of molecular cuisine is an important symbol of human understanding of food from a micro perspective. It will break and rebuild the repeated work of cooking for thousands of years with modern scientific theories such as physics, chemistry and biology.

the theory of molecular cooking studies the relationship between observing and understanding the temperature rise and fall and the length of cooking time in the cooking process, and then adding different substances to make various physical and chemical changes in food, and then deconstructing, reorganizing and applying it after fully mastering it, so as to make a cooking method that subverts traditional cooking and food appearance. It can make potatoes appear as foam, and litchi become caviar, with the taste of caviar and litchi. Basic Introduction Chinese Name: Molecular Cuisine mbth: Molecular Gastronomy Another Name: Molecular gastronomy Features: Deconstruction, recombination and application of food molecules: We must rely on modern instrument production technology, chronology of major events, and production technology must rely on modern instruments to make molecular cuisine. There is a famous molecular restaurant in Italy. When they pickled meatballs, they used magnetic resonance imaging technology, and recorded the internal changes of meatballs through video. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs applied the four-level laser gun to the cooking of tuna in a whimsical way. In 17 BC, agar was used in China. In 1682, French mathematician and physicist Denis Papin discovered gelatine. In 1794, Sir Benjamin Thompson published his paper: On the Construction of Kitchen Fireplaces and KT Chen Utensils, together with remarks and observaions relating to the various processes of cookery, And proposal for improving that most useful art Justus von Liebig, winner of the Nobel Prize in Chemistry in 1844, published: food processing, Chemical Reaction and Function In 1912, French chemist and physicist Louis Camille Maillard discovered that protein-containing food absorbed flavor during frying and baking. It also became Maillard reaction. In 1969, Nicholas Kurti gave a speech to the British royal family: a physicist in the kitchen, Bruno Goussault, a food chemist, and Georges Pralus, Pieere Troisgrois first used Sous-Vide, a new cooking technology. That is, vacuum low-temperature cooking In 1984, Harold Mc Gee, an American scientist, published his first book on science in the kitchen. In 1988, Nicholas Kurti and Herveth began their cooperation and proposed molecular and physical gastronomy. After Kurti died in 1998, In 1992, Nicholas Kurti and Herve This initiated an international molecular food exchange conference. In 1995, Herve This established the Institute of Food Science in the French Academy in Paris. In 21, British chef Heston Blumenthal opened the chemistry program in the kitchen on Discovery Channel. In 23, Ferran. Adria, Heston Blumenthal, Emile Jung and Herve This started the Inicon project, which is an international molecular food research project. In 23, a large-scale international molecular food conference was held for the first time in Madrid, Spain. In 23, Ferran Adria put his meloncaviar (melon caviar imitation) on the selection list for the first time, and Sferification technology began to mature. In 26, the four major molecular cuisine masters issued a joint statement to define molecular cuisine. In 27, Norwegian physicist Martin Lersch began to study food taste collocation.