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class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Evelyn_G._Halliday_and_Isabel_T._Noble"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.3</span> <span>Evelyn G. Halliday and Isabel T. Noble</span> </div> </a> <ul id="toc-Evelyn_G._Halliday_and_Isabel_T._Noble-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Belle_Lowe" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Belle_Lowe"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.4</span> <span>Belle Lowe</span> </div> </a> <ul id="toc-Belle_Lowe-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Elizabeth_Cawdry_Thomas" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Elizabeth_Cawdry_Thomas"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.5</span> <span>Elizabeth Cawdry Thomas</span> </div> </a> <ul id="toc-Elizabeth_Cawdry_Thomas-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Nicholas_Kurti" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Nicholas_Kurti"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Nicholas Kurti</span> </div> </a> <ul id="toc-Nicholas_Kurti-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hervé_This" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hervé_This"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Hervé This</span> </div> </a> <ul id="toc-Hervé_This-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Objectives" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Objectives"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Objectives</span> </div> </a> <button aria-controls="toc-Objectives-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Objectives subsection</span> </button> <ul id="toc-Objectives-sublist" class="vector-toc-list"> <li id="toc-Areas_of_investigation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Areas_of_investigation"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Areas of investigation</span> </div> </a> <ul id="toc-Areas_of_investigation-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Chefs" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Chefs"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Chefs</span> </div> </a> <ul id="toc-Chefs-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Techniques,_tools_and_ingredients" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Techniques,_tools_and_ingredients"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Techniques, tools and ingredients</span> </div> </a> <ul id="toc-Techniques,_tools_and_ingredients-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Alternative_names_and_related_pursuits" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Alternative_names_and_related_pursuits"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Alternative names and related pursuits</span> </div> </a> <ul id="toc-Alternative_names_and_related_pursuits-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <button aria-controls="toc-See_also-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle See also subsection</span> </button> <ul id="toc-See_also-sublist" class="vector-toc-list"> <li id="toc-People" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#People"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.1</span> <span>People</span> </div> </a> <ul id="toc-People-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Restaurants" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Restaurants"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.2</span> <span>Restaurants</span> </div> </a> <ul id="toc-Restaurants-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Subjects" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Subjects"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.3</span> <span>Subjects</span> </div> </a> <ul id="toc-Subjects-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Molecular gastronomy</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 33 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-33" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">33 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%81%D9%86_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE_%D8%A7%D9%84%D8%AC%D8%B2%D9%8A%D8%A6%D9%8A" title="فن الطبخ الجزيئي – Arabic" lang="ar" hreflang="ar" data-title="فن الطبخ الجزيئي" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Molekulyar_m%C9%99tb%C9%99x" title="Molekulyar mətbəx – Azerbaijani" lang="az" hreflang="az" data-title="Molekulyar mətbəx" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9C%D0%BE%D0%BB%D0%B5%D0%BA%D1%83%D0%BB%D1%8F%D1%80%D0%BD%D0%B0_%D0%B3%D0%B0%D1%81%D1%82%D1%80%D0%BE%D0%BD%D0%BE%D0%BC%D0%B8%D1%8F" title="Молекулярна гастрономия – Bulgarian" lang="bg" hreflang="bg" data-title="Молекулярна гастрономия" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Molekul%C3%A1rn%C3%AD_gastronomie" title="Molekulární gastronomie – Czech" lang="cs" hreflang="cs" data-title="Molekulární gastronomie" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Molekyl%C3%A6r_gastronomi" title="Molekylær gastronomi – Danish" lang="da" hreflang="da" data-title="Molekylær gastronomi" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Molekulark%C3%BCche" title="Molekularküche – German" lang="de" hreflang="de" data-title="Molekularküche" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Molekulaargastronoomia" title="Molekulaargastronoomia – Estonian" lang="et" hreflang="et" data-title="Molekulaargastronoomia" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Gastronom%C3%ADa_molecular" title="Gastronomía molecular – Spanish" lang="es" hreflang="es" data-title="Gastronomía molecular" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Gastronomie_mol%C3%A9culaire" title="Gastronomie moléculaire – French" lang="fr" hreflang="fr" data-title="Gastronomie moléculaire" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%B6%84%EC%9E%90_%EB%AF%B8%EC%8B%9D%ED%95%99" title="분자 미식학 – Korean" lang="ko" hreflang="ko" data-title="분자 미식학" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%84%D5%B8%D5%AC%D5%A5%D5%AF%D5%B8%D6%82%D5%AC%D5%A1%D5%B5%D5%AB%D5%B6_%D5%AD%D5%B8%D5%B0%D5%A1%D5%B6%D5%B8%D6%81" title="Մոլեկուլային խոհանոց – Armenian" lang="hy" hreflang="hy" data-title="Մոլեկուլային խոհանոց" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Gastronomi_molekuler" title="Gastronomi molekuler – Indonesian" lang="id" hreflang="id" data-title="Gastronomi molekuler" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Gastronomia_molecolare" title="Gastronomia molecolare – Italian" lang="it" hreflang="it" data-title="Gastronomia molecolare" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%92%D7%A1%D7%98%D7%A8%D7%95%D7%A0%D7%95%D7%9E%D7%99%D7%94_%D7%9E%D7%95%D7%9C%D7%A7%D7%95%D7%9C%D7%A8%D7%99%D7%AA" title="גסטרונומיה מולקולרית – Hebrew" lang="he" hreflang="he" data-title="גסטרונומיה מולקולרית" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%9B%E1%83%9D%E1%83%9A%E1%83%94%E1%83%99%E1%83%A3%E1%83%9A%E1%83%A3%E1%83%A0%E1%83%98_%E1%83%92%E1%83%90%E1%83%A1%E1%83%A2%E1%83%A0%E1%83%9D%E1%83%9C%E1%83%9D%E1%83%9B%E1%83%98%E1%83%90" title="მოლეკულური გასტრონომია – Georgian" lang="ka" hreflang="ka" data-title="მოლეკულური გასტრონომია" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Molekul%C4%81r%C4%81_kulin%C4%81rija" title="Molekulārā kulinārija – Latvian" lang="lv" hreflang="lv" data-title="Molekulārā kulinārija" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Molekul%C3%A1ris_gasztron%C3%B3mia" title="Molekuláris gasztronómia – Hungarian" lang="hu" hreflang="hu" data-title="Molekuláris gasztronómia" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9C%D0%BE%D0%BB%D0%B5%D0%BA%D1%83%D0%BB%D0%B0%D1%80%D0%BD%D0%B0_%D0%B3%D0%B0%D1%81%D1%82%D1%80%D0%BE%D0%BD%D0%BE%D0%BC%D0%B8%D1%98%D0%B0" title="Молекуларна гастрономија – Macedonian" lang="mk" hreflang="mk" data-title="Молекуларна гастрономија" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Gastronomi_molekul" title="Gastronomi molekul – Malay" lang="ms" hreflang="ms" data-title="Gastronomi molekul" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-mn mw-list-item"><a href="https://mn.wikipedia.org/wiki/%D0%9C%D0%BE%D0%BB%D0%B5%D0%BA%D1%83%D0%BB_%D1%85%D0%BE%D0%BE%D0%BB" title="Молекул хоол – Mongolian" lang="mn" hreflang="mn" data-title="Молекул хоол" data-language-autonym="Монгол" data-language-local-name="Mongolian" class="interlanguage-link-target"><span>Монгол</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Moleculaire_gastronomie" title="Moleculaire gastronomie – Dutch" lang="nl" hreflang="nl" data-title="Moleculaire gastronomie" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E5%88%86%E5%AD%90%E3%82%AC%E3%82%B9%E3%83%88%E3%83%AD%E3%83%8E%E3%83%9F%E3%83%BC" title="分子ガストロノミー – Japanese" lang="ja" hreflang="ja" data-title="分子ガストロノミー" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Kuchnia_molekularna" title="Kuchnia molekularna – Polish" lang="pl" hreflang="pl" data-title="Kuchnia molekularna" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Gastronomia_molecular" title="Gastronomia molecular – Portuguese" lang="pt" hreflang="pt" data-title="Gastronomia molecular" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Gastronomie_molecular%C4%83" title="Gastronomie moleculară – Romanian" lang="ro" hreflang="ro" data-title="Gastronomie moleculară" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9C%D0%BE%D0%BB%D0%B5%D0%BA%D1%83%D0%BB%D1%8F%D1%80%D0%BD%D0%B0%D1%8F_%D0%BA%D1%83%D1%85%D0%BD%D1%8F" title="Молекулярная кухня – Russian" lang="ru" hreflang="ru" data-title="Молекулярная кухня" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Molecular_gastronomy" title="Molecular gastronomy – Simple English" lang="en-simple" hreflang="en-simple" data-title="Molecular gastronomy" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%9C%D0%BE%D0%BB%D0%B5%D0%BA%D1%83%D0%BB%D0%B0%D1%80%D0%BD%D0%B0_%D0%BA%D1%83%D1%85%D0%B8%D1%9A%D0%B0" title="Молекуларна кухиња – Serbian" lang="sr" hreflang="sr" data-title="Молекуларна кухиња" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Molekyyligastronomia" title="Molekyyligastronomia – Finnish" lang="fi" hreflang="fi" data-title="Molekyyligastronomia" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a 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searchaux" style="display:none">Scientific study of cuisine</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Raw_egg.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Raw_egg.jpg/220px-Raw_egg.jpg" decoding="async" width="220" height="153" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Raw_egg.jpg/330px-Raw_egg.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/35/Raw_egg.jpg/440px-Raw_egg.jpg 2x" data-file-width="2436" data-file-height="1698" /></a><figcaption>Molecular gastronomy includes the study of how different cooking temperatures affect <a href="/wiki/Egg_as_food" class="mw-redirect" title="Egg as food">eggs</a>,<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> their <a href="/wiki/Viscosity" title="Viscosity">viscosity</a>, <a href="/wiki/Surface_tension" title="Surface tension">surface tension</a>, and different ways of introducing <a href="/wiki/Air" class="mw-redirect" title="Air">air</a> into them.<sup id="cite_ref-Proving_It_3-0" class="reference"><a href="#cite_note-Proving_It-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Esferificaci%C3%B3n_de_zumo_de_manzana.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Esferificaci%C3%B3n_de_zumo_de_manzana.jpg/220px-Esferificaci%C3%B3n_de_zumo_de_manzana.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Esferificaci%C3%B3n_de_zumo_de_manzana.jpg/330px-Esferificaci%C3%B3n_de_zumo_de_manzana.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Esferificaci%C3%B3n_de_zumo_de_manzana.jpg/440px-Esferificaci%C3%B3n_de_zumo_de_manzana.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption><a href="/wiki/Spherification" title="Spherification">Spherification</a> of juices and other liquids is a technique of molecular gastronomy.</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Flickr_edsel_2616056659--Eggs_Benedict.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Flickr_edsel_2616056659--Eggs_Benedict.jpg/220px-Flickr_edsel_2616056659--Eggs_Benedict.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Flickr_edsel_2616056659--Eggs_Benedict.jpg/330px-Flickr_edsel_2616056659--Eggs_Benedict.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Flickr_edsel_2616056659--Eggs_Benedict.jpg/440px-Flickr_edsel_2616056659--Eggs_Benedict.jpg 2x" data-file-width="1200" data-file-height="675" /></a><figcaption>A molecular gastronomy rendition of <a href="/wiki/Eggs_Benedict" title="Eggs Benedict">eggs Benedict</a> served by <a href="/wiki/Wd~50" title="Wd~50">wd~50</a> in <a href="/wiki/New_York_City" title="New York City">New York City</a>. The cubes are deep-fried <a href="/wiki/Hollandaise_sauce" title="Hollandaise sauce">Hollandaise sauce</a>.</figcaption></figure> <p><b>Molecular gastronomy</b> is the <a href="/wiki/Science" title="Science">scientific</a> approach of <a href="/wiki/Cuisine" title="Cuisine">cuisine</a> from primarily the perspective of <a href="/wiki/Chemistry" title="Chemistry">chemistry</a>. The composition (<a href="/wiki/Structural_formula" title="Structural formula">molecular structure</a>), properties (<a href="/wiki/Mass" title="Mass">mass</a>, <a href="/wiki/Viscosity" title="Viscosity">viscosity</a>, etc) and transformations (<a href="/wiki/Chemical_reaction" title="Chemical reaction">chemical reactions</a>, <a href="/wiki/Reagent" title="Reagent">reactant</a> <a href="/wiki/Product_(chemistry)" title="Product (chemistry)">products</a>) of an ingredient are addressed and utilized in the preparation and appreciation of the <a href="/wiki/Food" title="Food">ingested products</a>. It is a branch of <a href="/wiki/Food_science" title="Food science">food science</a> that approaches the preparation and <a href="/wiki/Joy" title="Joy">enjoyment</a> of nutrition from the perspective of a scientist at the scale of <a href="/wiki/Atom" title="Atom">atoms</a>, <a href="/wiki/Molecule" title="Molecule">molecules</a>, and <a href="/wiki/Mixture" title="Mixture">mixtures</a>. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Deserkuchnimolekularnej.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Deserkuchnimolekularnej.jpg/220px-Deserkuchnimolekularnej.jpg" decoding="async" width="220" height="332" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Deserkuchnimolekularnej.jpg/330px-Deserkuchnimolekularnej.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Deserkuchnimolekularnej.jpg/440px-Deserkuchnimolekularnej.jpg 2x" data-file-width="1311" data-file-height="1980" /></a><figcaption>A molecular gastronomy dessert served with <a href="/wiki/Liquid_nitrogen" title="Liquid nitrogen">liquid nitrogen</a></figcaption></figure> <p><a href="/wiki/Nicholas_Kurti" title="Nicholas Kurti">Nicholas Kurti</a>, <a href="/wiki/Hungarians" title="Hungarians">Hungarian</a> physicist, and <a href="/wiki/Herv%C3%A9_This" title="Hervé This">Hervé This</a>, at the <a href="/wiki/Institut_National_de_la_Recherche_Agronomique" class="mw-redirect" title="Institut National de la Recherche Agronomique">INRA</a> in France, coined "Molecular and Physical Gastronomy" in 1988.<sup id="cite_ref-curiouscook.com_4-0" class="reference"><a href="#cite_note-curiouscook.com-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Examples">Examples</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=1" title="Edit section: Examples"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Octopop.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Octopop.jpg/220px-Octopop.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/1/1e/Octopop.jpg 1.5x" data-file-width="300" data-file-height="200" /></a><figcaption><a href="/wiki/Adam_Melonas" title="Adam Melonas">Adam Melonas</a>'s signature preparation is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using <a href="/wiki/Transglutaminase" title="Transglutaminase">transglutaminase</a>, dipped into an orange and saffron <a href="/wiki/Carrageenan" title="Carrageenan">carrageenan</a> gel and suspended on dill flower stalks</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Eponymous_recipes">Eponymous recipes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=2" title="Edit section: Eponymous recipes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>New dishes named after famous scientists include:<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <ul><li>Gibbs – infusing <a href="/wiki/Vanilla" title="Vanilla">vanilla</a> pods in <a href="/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">egg</a> white with sugar, adding <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a> and then <a href="/wiki/Microwave" title="Microwave">microwave</a> cooking. Named after physicist <a href="/wiki/Josiah_Willard_Gibbs" title="Josiah Willard Gibbs">Josiah Willard Gibbs</a> (1839–1903).</li> <li>Vauquelin – using <a href="/wiki/Orange_juice" title="Orange juice">orange juice</a> or <a href="/wiki/Cranberry_juice" title="Cranberry juice">cranberry juice</a> with <a href="/wiki/Added_sugar" title="Added sugar">added sugar</a> when whipping eggs to increase the <a href="/wiki/Viscosity" title="Viscosity">viscosity</a> and to stabilize the foam, and then <a href="/wiki/Microwave" title="Microwave">microwave</a> cooking. Named after <a href="/wiki/Nicolas_Vauquelin" class="mw-redirect" title="Nicolas Vauquelin">Nicolas Vauquelin</a> (1763–1829), one of <a href="/wiki/Lavoisier" class="mw-redirect" title="Lavoisier">Lavoisier</a>'s teachers.</li> <li>Baumé – soaking a whole egg for a month in <a href="/wiki/Ethanol" title="Ethanol">alcohol</a> to create a coagulated egg. Named after the French chemist <a href="/wiki/Antoine_Baum%C3%A9" title="Antoine Baumé">Antoine Baumé</a> (1728–1804).</li></ul> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=3" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Original_research plainlinks metadata ambox ambox-content ambox-Original_research" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/40px-Ambox_important.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/60px-Ambox_important.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/80px-Ambox_important.svg.png 2x" data-file-width="40" data-file-height="40" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>possibly contains <a href="/wiki/Wikipedia:No_original_research" title="Wikipedia:No original research">original research</a></b>.<span class="hide-when-compact"> Please <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Molecular_gastronomy&action=edit">improve it</a> by <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verifying</a> the claims made and adding <a href="/wiki/Wikipedia:Citing_sources#Inline_citations" title="Wikipedia:Citing sources">inline citations</a>. Statements consisting only of original research should be removed.</span> <span class="date-container"><i>(<span class="date">October 2018</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Heated_bath.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Heated_bath.jpg/220px-Heated_bath.jpg" decoding="async" width="220" height="469" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Heated_bath.jpg/330px-Heated_bath.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/38/Heated_bath.jpg/440px-Heated_bath.jpg 2x" data-file-width="867" data-file-height="1848" /></a><figcaption>Heated bath used for low temperature cooking</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Rotationsverdampfer.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/db/Rotationsverdampfer.jpg/220px-Rotationsverdampfer.jpg" decoding="async" width="220" height="199" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/db/Rotationsverdampfer.jpg/330px-Rotationsverdampfer.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/db/Rotationsverdampfer.jpg/440px-Rotationsverdampfer.jpg 2x" data-file-width="1911" data-file-height="1725" /></a><figcaption>Rotary evaporator used in the preparation of distillates and extracts</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Herv%C3%A9_This.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/07/Herv%C3%A9_This.jpg/220px-Herv%C3%A9_This.jpg" decoding="async" width="220" height="152" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/07/Herv%C3%A9_This.jpg/330px-Herv%C3%A9_This.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/07/Herv%C3%A9_This.jpg/440px-Herv%C3%A9_This.jpg 2x" data-file-width="481" data-file-height="333" /></a><figcaption>French chemist and cook <a href="/wiki/Herv%C3%A9_This" title="Hervé This">Hervé This</a>, known as "The Father of Molecular Gastronomy"<sup id="cite_ref-Sally_McGrane_wired_6-0" class="reference"><a href="#cite_note-Sally_McGrane_wired-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup></figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Hestonregentspark.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/97/Hestonregentspark.jpg/220px-Hestonregentspark.jpg" decoding="async" width="220" height="161" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/97/Hestonregentspark.jpg/330px-Hestonregentspark.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/97/Hestonregentspark.jpg/440px-Hestonregentspark.jpg 2x" data-file-width="3283" data-file-height="2396" /></a><figcaption><a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a> dislikes the term 'molecular gastronomy', believing it makes the practice sound "complicated" and "elitist."<sup id="cite_ref-heston_7-0" class="reference"><a href="#cite_note-heston-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></figcaption></figure> <p>There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering, and physics. Until the advent of molecular gastronomy, there was no branch dedicated to studying the chemical processes of cooking in the home and in restaurants. Food science has primarily been concerned with industrial food production and, while the disciplines may overlap, they are considered separate areas of investigation. </p><p>The creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigations into the chemical and physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover, or cover in a manner intended for scientists rather than cooks. </p><p>The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist <a href="/wiki/Nicholas_Kurti" title="Nicholas Kurti">Nicholas Kurti</a> and French physical chemist <a href="/wiki/Herv%C3%A9_This" title="Hervé This">Hervé This</a>. In 1992, it became the title for a set of workshops held in <a href="/wiki/Erice" title="Erice">Erice</a>, Italy (originally titled "Science and Gastronomy")<sup id="cite_ref-curiouscook.com_4-1" class="reference"><a href="#cite_note-curiouscook.com-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations. Eventually, the shortened term "molecular gastronomy" became the name of the approach, based on exploring the science behind traditional cooking methods.<sup id="cite_ref-curiouscook.com_4-2" class="reference"><a href="#cite_note-curiouscook.com-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-autogenerated8_8-0" class="reference"><a href="#cite_note-autogenerated8-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-onlinelibrary.wiley.com_9-0" class="reference"><a href="#cite_note-onlinelibrary.wiley.com-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>Kurti and This considered the creation of a formal discipline around the subjects discussed in the meetings.<sup id="cite_ref-onlinelibrary.wiley.com_9-1" class="reference"><a href="#cite_note-onlinelibrary.wiley.com-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> After Kurti's death in 1998, the name of the Erice workshops were changed by This to "The International Workshop on Molecular Gastronomy 'N. Kurti'". This remained the sole director of the subsequent workshops from 1999, and continued his research in the field of molecular gastronomy at the Inra-AgroParisTech International Centre for Molecular Gastronomy, remaining in charge of organizing the international meetings.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Precursors">Precursors</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=4" title="Edit section: Precursors"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The idea of using techniques developed in <a href="/wiki/Chemistry" title="Chemistry">chemistry</a> to study food is not a new one, for instance the discipline of <a href="/wiki/Food_science" title="Food science">food science</a> has existed for many years. Kurti and This acknowledged this fact and though they decided that a new, organized and specific discipline should be created within food science that investigated the processes in regular cooking (as food science was primarily concerned with the nutritional properties of food and developing methods to process food on an industrial scale), there are several notable examples throughout history of investigations into the science of everyday cooking recorded as far as back to 18th century.<sup id="cite_ref-embo_article_11-0" class="reference"><a href="#cite_note-embo_article-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Benjamin_Thompson.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Benjamin_Thompson.jpg/220px-Benjamin_Thompson.jpg" decoding="async" width="220" height="277" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Benjamin_Thompson.jpg/330px-Benjamin_Thompson.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Benjamin_Thompson.jpg/440px-Benjamin_Thompson.jpg 2x" data-file-width="864" data-file-height="1086" /></a><figcaption><a href="/wiki/Benjamin_Thompson" title="Benjamin Thompson">Benjamin Thompson</a>, Count Rumford (1753–1814)</figcaption></figure> <div class="mw-heading mw-heading4"><h4 id="Marie-Antoine_Carême_(1784–1833)"><span id="Marie-Antoine_Car.C3.AAme_.281784.E2.80.931833.29"></span>Marie-Antoine Carême (1784–1833)</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=5" title="Edit section: Marie-Antoine Carême (1784–1833)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The concept of molecular gastronomy was perhaps presaged by <a href="/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a>, one of the most famous French chefs, who said in the early 19th century that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself." </p> <div class="mw-heading mw-heading4"><h4 id="Raymond_Roussel_(1877-1933)"><span id="Raymond_Roussel_.281877-1933.29"></span>Raymond Roussel (1877-1933)</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=6" title="Edit section: Raymond Roussel (1877-1933)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>French writer <a href="/wiki/Raymond_Roussel" title="Raymond Roussel">Raymond Roussel</a>, in his 1914 story "L'Allée aux lucioles" ("The Alley of Fireflies"), introduces a fictionalized version of French chemist <a href="/wiki/Antoine_de_Lavoisier" class="mw-redirect" title="Antoine de Lavoisier">Antoine de Lavoisier</a> who, in the story, creates an apparently edible semi-permeable coating ("invol ...") that he uses to encase a tiny frozen sculpture made from one type of wine, which is immersed in another type of wine. The story cites the fictional event as significant "in both the annals of science and the history of improved gastronomy."<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Evelyn_G._Halliday_and_Isabel_T._Noble">Evelyn G. Halliday and Isabel T. Noble</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=7" title="Edit section: Evelyn G. Halliday and Isabel T. Noble"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In 1943 the <a href="/wiki/University_of_Chicago_Press" title="University of Chicago Press">University of Chicago Press</a> published a book titled <i>Food Chemistry and Cookery</i> by the then <a href="/wiki/University_of_Chicago" title="University of Chicago">University of Chicago</a> Associate Professor of Home Economics Evelyn G. Halliday and <a href="/wiki/University_of_Minnesota" title="University of Minnesota">University of Minnesota</a> Associate Professor of Home Economics Isabel T. Noble. In the foreword of the 346-page book, the authors state that, "The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based."<sup id="cite_ref-Halliday_14-0" class="reference"><a href="#cite_note-Halliday-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>The book includes chapters such as "The Chemistry of Milk", "The Chemistry of Baking Powders and Their Use in Baking", "The Chemistry of Vegetable Cookery" and "Determination of Hydrogen Ion Concentration" and contains numerous illustrations of lab experiments including a <i>Distillation Apparatus for Vegetable Samples</i> and a <i>Pipette for Determining the Relative Viscosity of Pectin Solutions</i>.<sup id="cite_ref-Halliday_14-1" class="reference"><a href="#cite_note-Halliday-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> The professors had previously published <i>The Hows and Whys of Cooking</i> in 1928.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Belle_Lowe">Belle Lowe</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=8" title="Edit section: Belle Lowe"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In 1932, Belle Lowe, then the professor of Food and Nutrition at <a href="/wiki/Iowa_State_College" class="mw-redirect" title="Iowa State College">Iowa State College</a>, published a book titled <i>Experimental Cookery: From The Chemical And Physical Standpoint</i> which became a standard textbook for home economics courses across the United States. The book is an exhaustively researched look into the science of everyday cooking referencing hundreds of sources and including many experiments. At a length of over 600 pages with section titles such as "The Relation Of Cookery To Colloidal Chemistry", "Coagulation Of Proteins", "The Factors Affecting The Viscosity Of Cream And Ice Cream", "<a href="/wiki/Syneresis_(chemistry)" title="Syneresis (chemistry)">Syneresis</a>", "Hydrolysis Of Collagen" and "Changes In Cooked Meat And The Cooking Of Meat", the volume rivals or exceeds the scope of many other books on the subject, at a much earlier date.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Elizabeth_Cawdry_Thomas">Elizabeth Cawdry Thomas</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=9" title="Edit section: Elizabeth Cawdry Thomas"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Though rarely credited, the origins of the Erice workshops (originally entitled "Science and Gastronomy") can be traced back to cooking teacher Elizabeth Cawdry Thomas, who studied at <a href="/wiki/Le_Cordon_Bleu" title="Le Cordon Bleu">Le Cordon Bleu</a> in London and ran a cooking school in <a href="/wiki/Berkeley,_California" title="Berkeley, California">Berkeley, California</a>. The one-time wife of a <a href="/wiki/Physicist" title="Physicist">physicist</a>, Thomas had many friends in the scientific community and an interest in the science of cooking. In 1988, while attending a meeting at the Ettore Majorana Center for Scientific Culture in Erice, Thomas had a conversation with Professor Ugo Valdrè of the <a href="/wiki/University_of_Bologna" title="University of Bologna">University of Bologna</a>, who agreed with her that the science of cooking was an undervalued subject, and encouraged Kurti to organize a workshop at the Ettore Majorana Center. However nothing happened until Kurti met Hervé This: both approached the director of the Ettore Majorana center, physicist <a href="/wiki/Antonino_Zichichi" title="Antonino Zichichi">Antonino Zichichi</a>, who liked the idea. They invited the food science writer <a href="/wiki/Harold_McGee" title="Harold McGee">Harold McGee</a> to join them as invited co-director of the first workshops in 1992.<sup id="cite_ref-curiouscook.com_4-3" class="reference"><a href="#cite_note-curiouscook.com-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Nicholas_Kurti"><a href="/wiki/Nicholas_Kurti" title="Nicholas Kurti">Nicholas Kurti</a></h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=10" title="Edit section: Nicholas Kurti"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/University_of_Oxford" title="University of Oxford">University of Oxford</a> physicist Nicholas Kurti advocated applying scientific knowledge to culinary problems. He was one of the first television cooks in the UK, hosting a black-and-white television show in 1969 entitled <i>The Physicist in the Kitchen</i>, where he demonstrated techniques such as using a syringe to inject hot mince pies with <a href="/wiki/Brandy" title="Brandy">brandy</a> in order to avoid disturbing the crust.<sup id="cite_ref-autogenerated7_18-0" class="reference"><a href="#cite_note-autogenerated7-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> That same year, he held a presentation for the <a href="/wiki/Royal_Society_of_London" class="mw-redirect" title="Royal Society of London">Royal Society of London</a> (also entitled "The Physicist in the Kitchen") in which he stated:<sup id="cite_ref-autogenerated4_19-0" class="reference"><a href="#cite_note-autogenerated4-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote"><p>I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.</p></blockquote> <p>Kurti demonstrated making meringue in a <a href="/wiki/Vacuum_chamber" title="Vacuum chamber">vacuum chamber</a>, the cooking of sausages by connecting them across a car battery, the digestion of protein by fresh pineapple juice, and a reverse <a href="/wiki/Baked_alaska" class="mw-redirect" title="Baked alaska">baked alaska</a>—hot inside, cold outside—cooked in a <a href="/wiki/Microwave_oven" title="Microwave oven">microwave oven</a>.<sup id="cite_ref-autogenerated4_19-1" class="reference"><a href="#cite_note-autogenerated4-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-autogenerated2_20-0" class="reference"><a href="#cite_note-autogenerated2-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Kurti was also an advocate of <a href="/wiki/Low_temperature_cooking" class="mw-redirect" title="Low temperature cooking">low temperature cooking</a>, repeating 18th century experiments by British scientist <a href="/wiki/Benjamin_Thompson" title="Benjamin Thompson">Benjamin Thompson</a> by leaving a 2 kg (4.4 lb) lamb joint in an oven at 80 °C (176 °F). After 8.5 hours, both the inside and outside temperature of the lamb joint were around 75 °C (167 °F), and the meat was <a href="/wiki/Meat_tenderness" title="Meat tenderness">tender</a> and juicy.<sup id="cite_ref-autogenerated4_19-2" class="reference"><a href="#cite_note-autogenerated4-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p><p>With his wife Giana, Kurti edited an anthology on food and science by fellows and foreign members of the Royal Society. </p> <div class="mw-heading mw-heading3"><h3 id="Hervé_This"><span id="Herv.C3.A9_This"></span><a href="/wiki/Herv%C3%A9_This" title="Hervé This">Hervé This</a></h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=11" title="Edit section: Hervé This"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Hervé This started collecting "culinary precisions" (old kitchen wives' tales and cooking tricks) the 24th of March 1980, and started testing these precisions to see which held up; his collection eventually numbered some 25,000. In 1995, he received a PhD in Physical Chemistry of Materials, for which he wrote his thesis on "La gastronomie moléculaire et physique" (molecular and physical gastronomy). He served as an adviser to the French minister of education, lectured internationally, and was invited to join the lab of Nobel-winning molecular chemist <a href="/wiki/Jean-Marie_Lehn" title="Jean-Marie Lehn">Jean-Marie Lehn</a>.<sup id="cite_ref-unboiled_21-0" class="reference"><a href="#cite_note-unboiled-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-autogenerated11_22-0" class="reference"><a href="#cite_note-autogenerated11-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> This has published several books in French, four of which have been translated into English, including <i>Molecular Gastronomy: Exploring the Science of Flavor</i>, <i>Kitchen Mysteries: Revealing the Science of Cooking</i>, <i>Cooking: The Quintessential Art</i>, and <i>Building a Meal: From Molecular Gastronomy to Culinary Constructivism</i>. </p><p>He currently publishes a series of essays in French, and hosts free monthly seminars on molecular gastronomy at the <a href="/wiki/Institut_National_de_la_Recherche_Agronomique" class="mw-redirect" title="Institut National de la Recherche Agronomique">INRA</a> in France. He gives free and public seminars on molecular gastronomy every month, and annually gives a public and free course on molecular gastronomy. Hervé This also authors a website and a pair of blogs on the subject in French, and publishes monthly collaborations with French chef <a href="/wiki/Pierre_Gagnaire" title="Pierre Gagnaire">Pierre Gagnaire</a> on Gagnaire's website.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Objectives">Objectives</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=12" title="Edit section: Objectives"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The objectives of molecular gastronomy, as defined by Hervé This, are seeking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:<sup id="cite_ref-autogenerated8_8-1" class="reference"><a href="#cite_note-autogenerated8-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-autogenerated10_26-0" class="reference"><a href="#cite_note-autogenerated10-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <ol><li>the social phenomena linked to culinary activity</li> <li>the artistic component of culinary activity</li> <li>the technical component of culinary activity</li></ol> <p>The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as:<sup id="cite_ref-autogenerated10_26-1" class="reference"><a href="#cite_note-autogenerated10-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <ol><li>Investigating culinary and gastronomical proverbs, sayings and old wives' tales</li> <li>Exploring existing recipes</li> <li>Introducing new tools, ingredients and methods into the kitchen</li> <li>Inventing new dishes</li> <li>Using molecular gastronomy to help the general public understand the contribution of science to society</li></ol> <p>Hervé This later recognized points 3, 4, and 5 as being not entirely scientific endeavors (more application of technology and educational), and has revised the list.<sup id="cite_ref-embo_article_11-1" class="reference"><a href="#cite_note-embo_article-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Areas_of_investigation">Areas of investigation</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=13" title="Edit section: Areas of investigation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Prime topics for study include<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <ul><li>How ingredients are changed by different cooking methods</li> <li>How all the senses play their own roles in our appreciation of food</li> <li>The mechanisms of aroma release and the perception of taste and flavor</li> <li>How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes</li> <li>How cooking methods affect the eventual flavor and texture of food ingredients</li> <li>How new cooking methods might produce improved results of texture and flavor</li> <li>How our brains interpret the signals from all our senses to tell us the "flavor" of food</li> <li>How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Chefs">Chefs</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=14" title="Edit section: Chefs"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Achatz.jpeg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/26/Achatz.jpeg/220px-Achatz.jpeg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/26/Achatz.jpeg/330px-Achatz.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/26/Achatz.jpeg/440px-Achatz.jpeg 2x" data-file-width="4256" data-file-height="2832" /></a><figcaption><a href="/wiki/Grant_Achatz" title="Grant Achatz">Grant Achatz</a> shown plating a dish at <a href="/wiki/Alinea_(restaurant)" title="Alinea (restaurant)">Alinea</a>, has been called the leading American chef in molecular gastronomy.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Homaro_Cantu_Cusp_Conference_2008.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/Homaro_Cantu_Cusp_Conference_2008.jpg/220px-Homaro_Cantu_Cusp_Conference_2008.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/Homaro_Cantu_Cusp_Conference_2008.jpg/330px-Homaro_Cantu_Cusp_Conference_2008.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/be/Homaro_Cantu_Cusp_Conference_2008.jpg/440px-Homaro_Cantu_Cusp_Conference_2008.jpg 2x" data-file-width="2496" data-file-height="1664" /></a><figcaption><a href="/wiki/Homaro_Cantu" title="Homaro Cantu">Homaro Cantu</a> of <a href="/wiki/Moto_(restaurant)" title="Moto (restaurant)">Moto Restaurant</a> was a molecular gastronomer.</figcaption></figure> <p>In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various <a href="/wiki/Natural_gum" title="Natural gum">natural gums</a> and <a href="/wiki/Hydrocolloids" class="mw-redirect" title="Hydrocolloids">hydrocolloids</a> produced by the commercial <a href="/wiki/Food_processing" title="Food processing">food processing</a> industry.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> It has since been used to describe the food and cooking of a number of famous chefs, though many of them do not accept the term as a description of their style of cooking.<sup id="cite_ref-GuardianCookery_32-0" class="reference"><a href="#cite_note-GuardianCookery-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p><p>Chefs who are often associated with molecular gastronomy because of their embrace of science include <a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a>, <a href="/wiki/Grant_Achatz" title="Grant Achatz">Grant Achatz</a>, <a href="/wiki/Ferran_Adri%C3%A0" title="Ferran Adrià">Ferran Adrià</a>, <a href="/wiki/Jos%C3%A9_Andr%C3%A9s" title="José Andrés">José Andrés</a>, <a href="/wiki/Marcel_Vigneron" title="Marcel Vigneron">Marcel Vigneron</a>, <a href="/wiki/Homaro_Cantu" title="Homaro Cantu">Homaro Cantu</a>, <a href="/wiki/Michael_Carlson" title="Michael Carlson">Michael Carlson</a>, <a href="/wiki/Wylie_Dufresne" title="Wylie Dufresne">Wylie Dufresne</a>, and <a href="/wiki/Adam_Melonas" title="Adam Melonas">Adam Melonas</a>. </p><p>Despite their central role in the popularisation of science-based cuisine, both Adria and Blumenthal have expressed their frustration with the common mis-classification of their food and cooking as "molecular gastronomy",<sup id="cite_ref-FatDuck_33-0" class="reference"><a href="#cite_note-FatDuck-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> On 10 December 2006 Blumenthal and Harold McGee published a 'Statement on the "New Cookery" in the Observer in order to summarise what they saw as the central tenets of modern cuisine. Ferran Adria of El Bulli and Thomas Keller of the French Laundry and Per Se signed up to this and together released a joint statement in 2006 clarifying their approach to cooking,<sup id="cite_ref-GuardianCookery_32-1" class="reference"><a href="#cite_note-GuardianCookery-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> stating that the term "molecular gastronomy" was coined in 1992 for a single workshop that did not influence them, and that the term does not describe any style of cooking.<sup id="cite_ref-GuardianCookery_32-2" class="reference"><a href="#cite_note-GuardianCookery-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p><p>In February 2011, <a href="/wiki/Nathan_Myhrvold" title="Nathan Myhrvold">Nathan Myhrvold</a> published <i><a href="/wiki/Modernist_Cuisine" title="Modernist Cuisine">Modernist Cuisine</a></i>, which led many chefs to further classify molecular gastronomy versus modernist cuisine. Myhrvold believes that his cooking style should not be called molecular gastronomy.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Techniques,_tools_and_ingredients"><span id="Techniques.2C_tools_and_ingredients"></span>Techniques, tools and ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=15" title="Edit section: Techniques, tools and ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Carbon_dioxide" title="Carbon dioxide">Carbon dioxide</a> source, for adding bubbles and making <a href="/wiki/Foam_(culinary)" class="mw-redirect" title="Foam (culinary)">foams</a></li> <li><a href="/wiki/Foam_(culinary)" class="mw-redirect" title="Foam (culinary)">Foams</a> can also be made with an <a href="/wiki/Immersion_blender" title="Immersion blender">immersion blender</a></li> <li><a href="/wiki/Liquid_nitrogen" title="Liquid nitrogen">Liquid nitrogen</a>, for flash freezing and shattering</li> <li><a href="/wiki/Ice_cream_maker" title="Ice cream maker">Ice cream maker</a>, often used to make unusual flavors, including <a href="/wiki/Umami" title="Umami">savory</a></li> <li><a href="/wiki/Anti-griddle" title="Anti-griddle">Anti-griddle</a>, for cooling and freezing</li> <li><a href="/wiki/Thermal_immersion_circulator" title="Thermal immersion circulator">Thermal immersion circulator</a> for <a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">sous-vide</a> (low temperature cooking)</li> <li><a href="/wiki/Food_dehydrator" title="Food dehydrator">Food dehydrator</a></li> <li><a href="/wiki/Centrifuge" title="Centrifuge">Centrifuge</a><sup id="cite_ref-heston_7-1" class="reference"><a href="#cite_note-heston-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Maltodextrin" title="Maltodextrin">Maltodextrin</a> – can turn a high-fat liquid into a powder</li> <li><a href="/wiki/Sugar_substitute" title="Sugar substitute">Sugar substitutes</a><sup id="cite_ref-heston_7-2" class="reference"><a href="#cite_note-heston-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Enzyme" title="Enzyme">Enzymes</a><sup id="cite_ref-heston_7-3" class="reference"><a href="#cite_note-heston-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Lecithin" title="Lecithin">Lecithin</a> – an <a href="/wiki/Emulsifier" class="mw-redirect" title="Emulsifier">emulsifier</a> and non-stick agent</li> <li><a href="/wiki/Hydrocolloids" class="mw-redirect" title="Hydrocolloids">Hydrocolloids</a> such as <a href="/wiki/Starch" title="Starch">starch</a>, <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>, <a href="/wiki/Pectin" title="Pectin">pectin</a> and <a href="/wiki/Natural_gum" title="Natural gum">natural gums</a> – used as <a href="/wiki/Thickening_agent" title="Thickening agent">thickening agents</a>, <a href="/wiki/Gelling_agent" class="mw-redirect" title="Gelling agent">gelling agents</a>, <a href="/wiki/Emulsion" title="Emulsion">emulsifying agents</a> and <a href="/wiki/Stabilizer_(food)" class="mw-redirect" title="Stabilizer (food)">stabilizers</a>, sometimes needed for foams</li> <li><a href="/wiki/Transglutaminase" title="Transglutaminase">Transglutaminase</a> – a protein binder, called meat glue</li> <li><a href="/wiki/Spherification" title="Spherification">Spherification</a> – a <a href="/wiki/Caviar" title="Caviar">caviar</a>-like effect</li> <li><a href="/wiki/Syringe" title="Syringe">Syringe</a>, for injecting unexpected fillings</li> <li>Edible paper made from soybeans and potato starch, for use with edible fruit inks and an <a href="/wiki/Inkjet_printer" class="mw-redirect" title="Inkjet printer">inkjet printer</a></li> <li>Aromatic accompaniment: gases trapped in a bag, a serving device, or the food itself; an aromatic substance presented as a garnish<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> or creative serveware;<sup id="cite_ref-bacon_decorated_with_butterscotch_and_dehydrated_apple,_served_threaded_on_a_horizontal_wire._36-0" class="reference"><a href="#cite_note-bacon_decorated_with_butterscotch_and_dehydrated_apple,_served_threaded_on_a_horizontal_wire.-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> or a smell produced by burning</li> <li>Presentation style is often whimsical or <a href="/wiki/Avant-garde" title="Avant-garde">avant-garde</a>, and may include unusual serviceware<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup></li> <li>Unusual flavor combinations (<a href="/wiki/Food_pairing" title="Food pairing">food pairings</a>) are favored, such as combining savory and sweet<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup></li> <li>Using <a href="/wiki/Ultrasound" title="Ultrasound">ultrasound</a> to achieve more precise cooking times<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="Alternative_names_and_related_pursuits">Alternative names and related pursuits</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=16" title="Edit section: Alternative names and related pursuits"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The term <i>molecular gastronomy</i> was originally intended to refer only to the scientific investigation of cooking,<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ferran_Adri%C3%A0_a_El_Bulli.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ferran_Adri%C3%A0_a_El_Bulli.jpg/220px-Ferran_Adri%C3%A0_a_El_Bulli.jpg" decoding="async" width="220" height="297" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ferran_Adri%C3%A0_a_El_Bulli.jpg/330px-Ferran_Adri%C3%A0_a_El_Bulli.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ferran_Adri%C3%A0_a_El_Bulli.jpg/440px-Ferran_Adri%C3%A0_a_El_Bulli.jpg 2x" data-file-width="2342" data-file-height="3166" /></a><figcaption><a href="/wiki/Ferran_Adri%C3%A0" title="Ferran Adrià">Ferran Adrià</a> of <a href="/wiki/El_Bulli" title="El Bulli">El Bulli</a>, prefers the term '<a href="/wiki/Deconstructivist" class="mw-redirect" title="Deconstructivist">deconstructivist</a>' to describe his style of cooking.<sup id="cite_ref-timesonline1_42-0" class="reference"><a href="#cite_note-timesonline1-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup></figcaption></figure> <p>Other names for the style of cuisine practiced by these chefs include: </p> <ul><li>Avant-garde cuisine<sup id="cite_ref-slate_2187483_43-0" class="reference"><a href="#cite_note-slate_2187483-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup></li> <li>Culinary constructivism<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup></li> <li>Cocina de vanguardia – term used by Ferran Adrià<sup id="cite_ref-nytimes_looks_forward_45-0" class="reference"><a href="#cite_note-nytimes_looks_forward-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup></li> <li>Emotional cuisine<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup></li> <li>Experimental cuisine</li> <li>Forward-thinking movement – term used at <a href="/wiki/Grant_Achatz" title="Grant Achatz">Grant Achatz</a>'s <a href="/wiki/Alinea_(restaurant)" title="Alinea (restaurant)">Alinea</a><sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup></li> <li>Kitchen science<sup id="cite_ref-Proving_It_3-1" class="reference"><a href="#cite_note-Proving_It-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li> <li>Modern cuisine<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup></li> <li>Modernist cuisine, which shares its name with a <a href="/wiki/Modernist_Cuisine" title="Modernist Cuisine">cookbook</a> by <a href="/wiki/Nathan_Myhrvold" title="Nathan Myhrvold">Nathan Myhrvold</a>,<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> and which is endorsed by Ferran Adrià of El Bulli and <a href="/wiki/David_Chang" title="David Chang">David Chang</a></li> <li>Molecular cuisine<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup></li> <li>Molecular cooking</li> <li>New cuisine</li> <li>New cookery<sup id="cite_ref-GuardianCookery_32-3" class="reference"><a href="#cite_note-GuardianCookery-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li> <li>Nueva cocina</li> <li>Progressive cuisine<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup></li> <li>Techno-emotional cuisine—term preferred by <a href="/wiki/ElBulli" class="mw-redirect" title="ElBulli">elBulli</a> research and development chef <a href="/wiki/Ferran_Adri%C3%A0" title="Ferran Adrià">Ferran Adrià</a><sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup></li> <li>Technologically forward cuisine<sup id="cite_ref-DAVID_KAMP_30trotter_54-0" class="reference"><a href="#cite_note-DAVID_KAMP_30trotter-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup></li> <li>Vanguard cuisine<sup id="cite_ref-Matt_Preston_55-0" class="reference"><a href="#cite_note-Matt_Preston-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup></li> <li>Techno-cuisine<sup id="cite_ref-slate_2187483_43-1" class="reference"><a href="#cite_note-slate_2187483-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup></li></ul> <p>No singular name has ever been applied in consensus, and the term "molecular gastronomy" continues to be used often as a blanket term to refer to any and all of these things—particularly in the media. <a href="/wiki/Ferran_Adri%C3%A0" title="Ferran Adrià">Ferran Adrià</a> hates the term "molecular gastronomy"<sup id="cite_ref-timesonline1_42-1" class="reference"><a href="#cite_note-timesonline1-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> and prefers '<a href="/wiki/Deconstructivist" class="mw-redirect" title="Deconstructivist">deconstructivist</a>' to describe his style of cooking.<sup id="cite_ref-timesonline1_42-2" class="reference"><a href="#cite_note-timesonline1-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> A 2006 open letter by Ferran Adria, Heston Blumenthal, <a href="/wiki/Thomas_Keller" title="Thomas Keller">Thomas Keller</a> and Harold McGee published in <i>The Times</i> used no specific term, referring only to "a new approach to cooking" and "our cooking".<sup id="cite_ref-GuardianCookery_32-4" class="reference"><a href="#cite_note-GuardianCookery-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=17" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="People">People</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=18" title="Edit section: People"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 18em;"> <ul><li><a href="/wiki/Dave_Arnold" title="Dave Arnold">Dave Arnold</a></li> <li><a href="/wiki/Peter_Barham" title="Peter Barham">Peter Barham</a></li> <li><a href="/wiki/Shirley_Corriher" title="Shirley Corriher">Shirley Corriher</a></li> <li><a href="/wiki/Luke_Hayes-Alexander" title="Luke Hayes-Alexander">Luke Hayes-Alexander</a></li> <li><a href="/wiki/Paul_Liebrandt" title="Paul Liebrandt">Paul Liebrandt</a></li> <li><a href="/wiki/Don_Mottram" title="Don Mottram">Don Mottram</a></li> <li><a href="/wiki/Russ_Parsons" title="Russ Parsons">Russ Parsons</a></li> <li><a href="/wiki/Alessandro_Stratta" title="Alessandro Stratta">Alessandro Stratta</a></li> <li><a href="/wiki/Robert_Wolke" title="Robert Wolke">Robert Wolke</a></li></ul></div> <div class="mw-heading mw-heading3"><h3 id="Restaurants">Restaurants</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=19" title="Edit section: Restaurants"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1184024115"><div class="div-col" style="column-width: 18em;"> <ul><li><a href="/wiki/Alex_(restaurant)" title="Alex (restaurant)">Alex</a></li> <li><a href="/wiki/The_Fat_Duck" title="The Fat Duck">The Fat Duck</a></li> <li><a href="/wiki/Schwa_(restaurant)" title="Schwa (restaurant)">Schwa</a></li></ul></div> <div class="mw-heading mw-heading3"><h3 id="Subjects">Subjects</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=20" title="Edit section: Subjects"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1184024115"><div class="div-col" style="column-width: 18em;"> <ul><li><a href="/wiki/Foodpairing" class="mw-redirect" title="Foodpairing">Foodpairing</a></li> <li><a href="/wiki/Futurist_cooking" title="Futurist cooking">Futurist cooking</a></li> <li><a href="/wiki/Molecular_mixology" title="Molecular mixology">Molecular mixology</a></li> <li><a href="/wiki/Spherification" title="Spherification">Spherification</a></li> <li><a href="/wiki/Note_by_Note_cuisine" title="Note by Note cuisine">Note by Note cuisine</a></li></ul></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=21" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol 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Retrieved <span class="nowrap">2012-02-16</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Next+Culinary+Movement+-+Culinary+Constructivism&rft.pub=Movable+Feast&rft.date=2004-11-17&rft_id=http%3A%2F%2Fwww.movable-feast.com%2F2004%2F11%2Fculinary_constr.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-nytimes_looks_forward-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-nytimes_looks_forward_45-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMOSKIN2011" class="citation news cs1">MOSKIN, JULIA (June 14, 2011). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2011/06/15/dining/el-bulli-is-closing-but-spain-looks-forward.html?pagewanted=all">"After El Bulli, Spain Looks Forward"</a>. <i><a href="/wiki/Nytimes.com" class="mw-redirect" title="Nytimes.com">nytimes.com</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=nytimes.com&rft.atitle=After+El+Bulli%2C+Spain+Looks+Forward&rft.date=2011-06-14&rft.aulast=MOSKIN&rft.aufirst=JULIA&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2011%2F06%2F15%2Fdining%2Fel-bulli-is-closing-but-spain-looks-forward.html%3Fpagewanted%3Dall&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.theworlds50best.com/awards/1-50-winners/el-celler-de-can-roca">El Celler de Can Roca</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20111002151729/http://www.theworlds50best.com/awards/1-50-winners/el-celler-de-can-roca">Archived</a> 2011-10-02 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> The World's 50 Best Restaurant Awards 2011</span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.alinea-restaurant.com/pages/staff/staff_top.html">Alinea Biographies</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110707112500/http://www.alinea-restaurant.com/pages/staff/staff_top.html">Archived</a> 2011-07-07 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span> </li> <li id="cite_note-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-48">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.luomo.fi/en/restaurant/">Restaurant Luomo</a> <a href="/wiki/Helsinki" title="Helsinki">Helsinki</a>, <a href="/wiki/Finland" title="Finland">Finland</a></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://modernistcuisine.com/">"modernistcuisine.com"</a>. modernistcuisine.com<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-02-16</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=modernistcuisine.com&rft.pub=modernistcuisine.com&rft_id=http%3A%2F%2Fmodernistcuisine.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.hangar-7.com/en/ikarus/guest-chef-at-restaurant-ikarus/2010/joan-jordi-roca/">"Joan, Jordi and Josep Roca at Restaurant Ikarus"</a>. Hangar-7.com<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-02-16</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Joan%2C+Jordi+and+Josep+Roca+at+Restaurant+Ikarus&rft.pub=Hangar-7.com&rft_id=http%3A%2F%2Fwww.hangar-7.com%2Fen%2Fikarus%2Fguest-chef-at-restaurant-ikarus%2F2010%2Fjoan-jordi-roca%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCassi2011" class="citation cs2">Cassi, Davide (February 2011), "Science and cooking: the era of molecular cuisine", <i>EMBO Reports</i>, <b>12</b> (3): 191–6, <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1038%2Fembor.2011.18">10.1038/embor.2011.18</a>, <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3059914">3059914</a></span>, <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/21331098">21331098</a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=EMBO+Reports&rft.atitle=Science+and+cooking%3A+the+era+of+molecular+cuisine&rft.volume=12&rft.issue=3&rft.pages=191-6&rft.date=2011-02&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC3059914%23id-name%3DPMC&rft_id=info%3Apmid%2F21331098&rft_id=info%3Adoi%2F10.1038%2Fembor.2011.18&rft.aulast=Cassi&rft.aufirst=Davide&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.madridlab.net/">"Adam Melonas's Progressive cuisine Blog"</a>. Madrid Lab<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-02-16</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Adam+Melonas%27s+Progressive+cuisine+Blog&rft.pub=Madrid+Lab&rft_id=http%3A%2F%2Fwww.madridlab.net%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHusband2012" class="citation news cs1">Husband, Stuart (2 August 2012). <span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://www.telegraph.co.uk/foodanddrink/9428852/What-next-for-El-Bulli-mastermind-Ferran-Adria.html">"What next for El Bulli mastermind Ferran Adrià?"</a></span>. <i>The Telegraph</i>. <a rel="nofollow" class="external text" href="https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/foodanddrink/9428852/What-next-for-El-Bulli-mastermind-Ferran-Adria.html">Archived</a> from the original on 2022-01-12.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Telegraph&rft.atitle=What+next+for+El+Bulli+mastermind+Ferran+Adri%C3%A0%3F&rft.date=2012-08-02&rft.aulast=Husband&rft.aufirst=Stuart&rft_id=https%3A%2F%2Fwww.telegraph.co.uk%2Ffoodanddrink%2F9428852%2FWhat-next-for-El-Bulli-mastermind-Ferran-Adria.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-DAVID_KAMP_30trotter-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-DAVID_KAMP_30trotter_54-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKAMP2011" class="citation news cs1">KAMP, DAVID (2011-03-30). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2011/03/30/dining/30trotter.html?pagewanted=all">"Charlie Trotter, a Leader Left Behind"</a>. <i><a href="/wiki/Nytimes.com" class="mw-redirect" title="Nytimes.com">nytimes.com</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=nytimes.com&rft.atitle=Charlie+Trotter%2C+a+Leader+Left+Behind&rft.date=2011-03-30&rft.aulast=KAMP&rft.aufirst=DAVID&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2011%2F03%2F30%2Fdining%2F30trotter.html%3Fpagewanted%3Dall&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> <li id="cite_note-Matt_Preston-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-Matt_Preston_55-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPreston2008" class="citation news cs1">Preston, Matt (April 29, 2008). <a rel="nofollow" class="external text" href="https://www.theage.com.au/lifestyle/the-new-frontier-20080429-ge70lx.html">"The new frontier"</a>. Melbourne: The Age<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-08-03</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=The+new+frontier&rft.date=2008-04-29&rft.aulast=Preston&rft.aufirst=Matt&rft_id=https%3A%2F%2Fwww.theage.com.au%2Flifestyle%2Fthe-new-frontier-20080429-ge70lx.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMolecular+gastronomy" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=22" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Caporaso, Nicola, Diego Formisano (2016). Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, 32(4), 417–435.</li> <li>Hoelscher, Dietmar, <i>Molecular kitchen and moleculare mixology: you can do what you imagine</i> (2008 DVD) <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-00-022641-0" title="Special:BookSources/978-3-00-022641-0">978-3-00-022641-0</a></li> <li>Kurti, Nicholas, <i>But the Crackling Is Superb</i>, Institute of Physics Publishing, 1998 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-85274-301-0" title="Special:BookSources/978-0-85274-301-0">978-0-85274-301-0</a></li> <li>McGee, Harold, <i>The Curious Cook</i>. North Point Press, Berkeley, 1990.</li> <li>McGee, Harold, <i>On Food and Cooking: The Science and Lore of the Kitchen</i>. Scribner, New York, 2004. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-684-80001-2" title="Special:BookSources/0-684-80001-2">0-684-80001-2</a>.</li> <li><a href="/wiki/Herv%C3%A9_This" title="Hervé This">This, Hervé</a>, <i>Building a Meal: From Molecular Gastronomy to Culinary Constructivism</i>, <a href="/wiki/Columbia_University_Press" title="Columbia University Press">Columbia University Press</a> 2009 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-231-14466-7" title="Special:BookSources/978-0-231-14466-7">978-0-231-14466-7</a></li> <li>This, Hervé, Pierre Gagnaire: <i>Cooking: The Quintessential Art</i>, <a href="/wiki/University_of_California_Press" title="University of California Press">University of California Press</a> 2008 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-520-25295-0" title="Special:BookSources/978-0-520-25295-0">978-0-520-25295-0</a></li> <li>This, Hervé, <i>Kitchen Mysteries: Revealing the Science of Cooking</i>. Columbia University Press, New York, 2007 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-231-14170-3" title="Special:BookSources/978-0-231-14170-3">978-0-231-14170-3</a></li> <li>This, Hervé, <i>Molecular Gastronomy: Exploring the Science of Flavor</i>. Columbia University Press, New York, 2006. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-231-13312-8" title="Special:BookSources/978-0-231-13312-8">978-0-231-13312-8</a></li> <li>Wolke, Robert L., "What Einstein Told His Cook: Kitchen Science Explained" (2002, 350p) <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-393-01183-6" title="Special:BookSources/0-393-01183-6">0-393-01183-6</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Molecular_gastronomy&action=edit&section=23" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media 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class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></span></span></div> <div class="side-box-text plainlist">Look up <i><b><a href="https://en.wiktionary.org/wiki/molecular_gastronomy" class="extiw" title="wiktionary:molecular gastronomy">molecular gastronomy</a></b></i> in Wiktionary, the free dictionary.</div></div> </div> <ul><li><a href="/wiki/John_Mariani" class="mw-redirect" title="John Mariani">John Mariani</a>,  <a rel="nofollow" class="external text" href="http://www.esquire.com/blogs/food-for-men/end-modernist-molecular-cuisine-15724148">Decline of Modernist Molecular Cuisine</a> July 24, 2013 <a href="/wiki/Esquire.com" class="mw-redirect" title="Esquire.com">esquire.com</a></li> <li>Grubstreet, <a rel="nofollow" class="external text" href="http://www.grubstreet.com/2013/07/john-mariani-wrote-a-terrible-story-about-modernist-cuisine.html">Rebuttal of John Marianis esquire article </a> July 24, 2013 <a href="/wiki/Grubstreet" class="mw-redirect" title="Grubstreet">grubstreet</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul 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class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Cuisines" title="Template:Cuisines"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Cuisines" title="Template talk:Cuisines"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Cuisines" title="Special:EditPage/Template:Cuisines"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Cuisines" style="font-size:114%;margin:0 4em"><a href="/wiki/Cuisine" title="Cuisine">Cuisines</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Continental</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/African_cuisine" title="African cuisine">African</a> <ul><li><a href="/wiki/Maghrebi_cuisine" title="Maghrebi cuisine">North</a></li> <li><a href="/wiki/West_African_cuisine" title="West African cuisine">West</a></li> <li><a href="/wiki/List_of_African_cuisines" title="List of African cuisines">list</a></li></ul></li> <li><a href="/wiki/Cuisine_of_the_Americas" title="Cuisine of the Americas">Americas</a> <ul><li><a href="/wiki/Caribbean_cuisine" title="Caribbean cuisine">Caribbean</a></li> <li><a href="/wiki/North_American_cuisine" title="North American cuisine">North</a></li> <li><a href="/wiki/South_American_cuisine" title="South American cuisine">South</a></li> <li><a href="/wiki/List_of_cuisines_of_the_Americas" title="List of cuisines of the Americas">list</a></li></ul></li> <li><a href="/wiki/Asian_cuisine" title="Asian cuisine">Asian</a> <ul><li><a href="/wiki/List_of_dishes_from_the_Caucasus" title="List of dishes from the Caucasus">Caucasian</a></li> <li><a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central</a></li> <li><a href="/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine</a></li> <li><a href="/wiki/South_Asian_cuisine" title="South Asian cuisine">South</a></li> <li><a href="/wiki/List_of_Asian_cuisines" title="List of Asian cuisines">list</a></li></ul></li> <li><a href="/wiki/European_cuisine" title="European cuisine">European</a> <ul><li><a href="/wiki/Balkan_cuisine" title="Balkan cuisine">Balkan</a></li> <li><a href="/wiki/Central_European_cuisine" title="Central European cuisine">Central</a></li> <li><a href="/wiki/Eastern_European_cuisine" title="Eastern European cuisine">Eastern</a></li> <li><a href="/wiki/List_of_European_cuisines" title="List of European cuisines">list</a></li></ul></li> <li><a href="/wiki/Oceanian_cuisine" title="Oceanian cuisine">Oceanian</a></li> <li>Intercontinental <ul><li><a href="/wiki/Global_cuisine" title="Global cuisine">Global</a></li> <li><a href="/wiki/Latin_American_cuisine" title="Latin American cuisine">Latin American</a></li> <li><a href="/wiki/Mediterranean_cuisine" title="Mediterranean cuisine">Mediterranean</a></li> <li><a href="/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle Eastern</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/National_dish" title="National dish">National</a> and<br /><a href="/wiki/Regional_cuisine" title="Regional cuisine">regional</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Afghan_cuisine" title="Afghan cuisine">Afghan</a></li> <li><a href="/wiki/Albanian_cuisine" title="Albanian cuisine">Albanian</a></li> <li><a href="/wiki/Algerian_cuisine" title="Algerian cuisine">Algerian</a></li> <li><a href="/wiki/American_cuisine" title="American cuisine">American</a> <ul><li><a href="/wiki/California_cuisine" title="California cuisine">Californian</a></li> <li><a href="/wiki/Floribbean_cuisine" title="Floribbean cuisine">Floribbean</a></li> <li><a href="/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Hawaiian</a></li> <li><a href="/wiki/Lowcountry_cuisine" title="Lowcountry cuisine">Lowcountry (South Carolina)</a></li> <li><a href="/wiki/Cuisine_of_the_Midwestern_United_States" title="Cuisine of the Midwestern United States">Midwestern US</a></li> <li><a href="/wiki/Cuisine_of_New_England" title="Cuisine of New England">New English</a></li> <li><a href="/wiki/New_Mexican_cuisine" title="New Mexican cuisine">New Mexican</a></li> <li><a href="/wiki/Pacific_Northwest_cuisine" title="Pacific Northwest cuisine">Pacific Northwestern</a></li> <li><a href="/wiki/Puerto_Rican_cuisine" title="Puerto Rican cuisine">Puerto Rican</a></li> <li><a href="/wiki/Cuisine_of_the_Southern_United_States" title="Cuisine of the Southern United States">Southern US</a></li> <li><a href="/wiki/Cuisine_of_the_Southwestern_United_States" title="Cuisine of the Southwestern United States">Southwestern US</a></li> <li><a href="/wiki/Texan_cuisine" title="Texan cuisine">Texan</a></li></ul></li> <li><a href="/wiki/Angolan_cuisine" title="Angolan cuisine">Angolan</a></li> <li><a href="/wiki/Argentine_cuisine" title="Argentine cuisine">Argentine</a></li> <li><a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a></li> <li><a href="/wiki/Australian_cuisine" title="Australian cuisine">Australian</a></li> <li><a href="/wiki/Austrian_cuisine" title="Austrian cuisine">Austrian</a></li> <li><a href="/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijani</a></li> <li><a href="/wiki/Bahraini_cuisine" title="Bahraini cuisine">Bahraini</a></li> <li><a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi</a></li> <li><a href="/wiki/Barbadian_cuisine" title="Barbadian cuisine">Barbadian</a></li> <li><a href="/wiki/Belarusian_cuisine" title="Belarusian cuisine">Belarusian</a></li> <li><a href="/wiki/Belgian_cuisine" title="Belgian cuisine">Belgian</a></li> <li><a href="/wiki/Belizean_cuisine" title="Belizean cuisine">Belizean</a></li> <li><a href="/wiki/Benin_cuisine" title="Benin cuisine">Beninese</a></li> <li><a href="/wiki/Bhutanese_cuisine" title="Bhutanese cuisine">Bhutanese</a></li> <li><a href="/wiki/Bolivian_cuisine" title="Bolivian cuisine">Bolivian</a></li> <li><a href="/wiki/Bosnia_and_Herzegovina_cuisine" title="Bosnia and Herzegovina cuisine">Bosnian-Herzegovinian</a></li> <li><a href="/wiki/Botswana_cuisine" title="Botswana cuisine">Botswana</a></li> <li><a href="/wiki/Brazilian_cuisine" title="Brazilian cuisine">Brazilian</a></li> <li><a href="/wiki/British_cuisine" title="British cuisine">British</a> <ul><li><a href="/wiki/Anguillian_cuisine" title="Anguillian cuisine">Anguillia</a></li> <li><a href="/wiki/Channel_Islands_cuisine" title="Channel Islands cuisine">Channel Islands</a></li> <li><a href="/wiki/English_cuisine" title="English cuisine">English</a></li> <li><a href="/wiki/Gibraltarian_cuisine" title="Gibraltarian cuisine">Gibraltarian</a></li> <li><a href="/wiki/Northern_Irish_cuisine" title="Northern Irish cuisine">Northern Irish</a></li> <li><a href="/wiki/Cuisine_of_Saint_Helena" title="Cuisine of Saint Helena">Saint Helena</a></li> <li><a href="/wiki/Scottish_cuisine" title="Scottish cuisine">Scottish</a></li> <li><a href="/wiki/Welsh_cuisine" title="Welsh cuisine">Welsh</a></li></ul></li> <li><a href="/wiki/Bruneian_cuisine" title="Bruneian cuisine">Bruneian</a></li> <li><a href="/wiki/Bulgarian_cuisine" title="Bulgarian cuisine">Bulgarian</a></li> <li><a href="/wiki/Burkinabe_cuisine" title="Burkinabe cuisine">Burkinabé</a></li> <li><a href="/wiki/Burmese_cuisine" title="Burmese cuisine">Burmese</a></li> <li><a href="/wiki/Burundian_cuisine" title="Burundian cuisine">Burundian</a></li> <li><a href="/wiki/Cambodian_cuisine" title="Cambodian cuisine">Cambodian</a></li> <li><a href="/wiki/Cameroonian_cuisine" title="Cameroonian cuisine">Cameroonian</a></li> <li><a href="/wiki/Canadian_cuisine" title="Canadian cuisine">Canadian</a> <ul><li><a href="/wiki/Acadian_cuisine" title="Acadian cuisine">Acadian</a></li> <li><a href="/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Québécois</a></li></ul></li> <li><a href="/wiki/Cuisine_of_the_Central_African_Republic" title="Cuisine of the Central African Republic">Central African Republic</a></li> <li><a href="/wiki/Chadian_cuisine" title="Chadian cuisine">Chadian</a></li> <li><a href="/wiki/Chilean_cuisine" title="Chilean cuisine">Chilean</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a> <ul><li><a href="/wiki/Beijing_cuisine" title="Beijing cuisine">Beijing</a></li> <li><a href="/wiki/Cantonese_cuisine" title="Cantonese cuisine">Cantonese</a></li> <li><a href="/wiki/Hong_Kong_cuisine" title="Hong Kong cuisine">Hong Kong</a></li> <li><a href="/wiki/Macanese_cuisine" title="Macanese cuisine">Macanese</a></li> <li><a href="/wiki/Shandong_cuisine" title="Shandong cuisine">Shandong</a></li> <li><a href="/wiki/Sichuan_cuisine" title="Sichuan cuisine">Sichuan</a></li> <li><a href="/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan</a></li> <li><a href="/wiki/Uyghur_cuisine" title="Uyghur cuisine">Xinjiang</a></li></ul></li> <li><a href="/wiki/Colombian_cuisine" title="Colombian cuisine">Colombian</a></li> <li><a href="/wiki/Congolese_cuisine" title="Congolese cuisine">Congolese</a></li> <li><a href="/wiki/Croatian_cuisine" title="Croatian cuisine">Croatian</a></li> <li><a href="/wiki/Cuban_cuisine" title="Cuban cuisine">Cuban</a></li> <li><a href="/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cypriot</a></li> <li><a href="/wiki/Czech_cuisine" title="Czech cuisine">Czech</a></li> <li><a href="/wiki/Danish_cuisine" title="Danish cuisine">Danish</a> <ul><li><a href="/wiki/Faroese_cuisine" title="Faroese cuisine">Faroese</a></li> <li><a href="/wiki/Greenlandic_cuisine" title="Greenlandic cuisine">Greenlandic</a></li></ul></li> <li><a href="/wiki/Djiboutian_cuisine" title="Djiboutian cuisine">Djiboutian</a></li> <li><a href="/wiki/Dominica_cuisine" title="Dominica cuisine">Dominican</a></li> <li><a href="/wiki/Dominican_Republic_cuisine" title="Dominican Republic cuisine">Dominican Republic</a></li> <li><a href="/wiki/Dutch_cuisine" title="Dutch cuisine">Dutch</a></li> <li><a href="/wiki/Cuisine_of_East_Timor" title="Cuisine of East Timor">East Timorese</a></li> <li><a href="/wiki/Ecuadorian_cuisine" title="Ecuadorian cuisine">Ecuadorian</a></li> <li><a href="/wiki/Egyptian_cuisine" title="Egyptian cuisine">Egyptian</a></li> <li><a href="/wiki/Emirati_cuisine" title="Emirati cuisine">Emirati</a></li> <li><a href="/wiki/Cuisine_of_Equatorial_Guinea" title="Cuisine of Equatorial Guinea">Equatorial Guinean</a></li> <li><a href="/wiki/Eritrean_cuisine" title="Eritrean cuisine">Eritrean</a></li> <li><a href="/wiki/Estonian_cuisine" title="Estonian cuisine">Estonian</a></li> <li><a href="/wiki/Ethiopian_cuisine" title="Ethiopian cuisine">Ethiopian</a></li> <li><a href="/wiki/Fijian_cuisine" title="Fijian cuisine">Fijian</a></li> <li><a href="/wiki/Filipino_cuisine" title="Filipino cuisine">Filipino</a> <ul><li><a href="/wiki/Kapampangan_cuisine" title="Kapampangan cuisine">Kapampangan</a></li></ul></li> <li><a href="/wiki/Finnish_cuisine" title="Finnish cuisine">Finnish</a></li> <li><a href="/wiki/French_cuisine" title="French cuisine">French</a> <ul><li><a href="/wiki/Cuisine_of_Corsica" title="Cuisine of Corsica">Corsican</a></li> <li><a href="/wiki/Cuisine_of_R%C3%A9union" title="Cuisine of Réunion">La Réunion</a></li> <li><a href="/wiki/French_Guianan_cuisine" title="French Guianan cuisine">French Guianan</a></li> <li><a href="/wiki/Occitan_cuisine" title="Occitan cuisine">Occitan</a></li></ul></li> <li><a href="/wiki/Gabonese_cuisine" title="Gabonese cuisine">Gabonese</a></li> <li><a href="/wiki/Gambian_cuisine" title="Gambian cuisine">Gambian</a></li> <li><a href="/wiki/Georgian_cuisine" title="Georgian cuisine">Georgian</a></li> <li><a href="/wiki/German_cuisine" title="German cuisine">German</a></li> <li><a href="/wiki/Ghanaian_cuisine" title="Ghanaian cuisine">Ghanaian</a></li> <li><a href="/wiki/Greek_cuisine" title="Greek cuisine">Greek</a> <ul><li><a href="/wiki/Cretan_cuisine" title="Cretan cuisine">Cretan</a></li> <li><a href="/wiki/Epirotic_cuisine" title="Epirotic cuisine">Epirotic</a></li> <li><a href="/wiki/Greek_Macedonian_cuisine" title="Greek Macedonian cuisine">Greek Macedonian</a></li> <li><a href="/wiki/Cuisine_of_the_Ionian_Islands" title="Cuisine of the Ionian Islands">Heptanesean</a></li></ul></li> <li><a href="/wiki/Guatemalan_cuisine" title="Guatemalan cuisine">Guatemalan</a></li> <li><a href="/wiki/Guinea-Bissauan_cuisine" title="Guinea-Bissauan cuisine">Guinea-Bissauan</a></li> <li><a href="/wiki/Cuisine_of_Guinea" title="Cuisine of Guinea">Guinean</a></li> <li><a href="/wiki/Haitian_cuisine" title="Haitian cuisine">Haitian</a></li> <li><a href="/wiki/Honduran_cuisine" title="Honduran cuisine">Honduran</a></li> <li><a href="/wiki/Hungarian_cuisine" title="Hungarian cuisine">Hungarian</a></li> <li><a href="/wiki/Icelandic_cuisine" title="Icelandic cuisine">Icelandic</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian</a> <ul><li><a href="/wiki/Andhra_cuisine" title="Andhra cuisine">Andhra</a></li> <li><a href="/wiki/Arunachali_cuisine" title="Arunachali cuisine">Arunachali</a></li> <li><a href="/wiki/Assamese_cuisine" title="Assamese cuisine">Assamese</a></li> <li><a href="/wiki/Bengali_cuisine" title="Bengali cuisine">Bengali</a></li> <li><a href="/wiki/Bihari_cuisine" title="Bihari cuisine">Bihari</a></li> <li><a href="/wiki/Chhattisgarhi_cuisine" title="Chhattisgarhi cuisine">Chhattisgarhi</a></li> <li><a href="/wiki/Goan_cuisine" title="Goan cuisine">Goan</a></li> <li><a href="/wiki/Gujarati_cuisine" title="Gujarati cuisine">Gujarati</a></li> <li><a href="/wiki/Haryanvi_cuisine" class="mw-redirect" title="Haryanvi cuisine">Haryanvi</a></li> <li><a href="/wiki/Kashmiri_cuisine" title="Kashmiri cuisine">Kashmiri</a></li> <li><a href="/wiki/Jharkhandi_cuisine" title="Jharkhandi cuisine">Jharkhandi</a></li> <li><a href="/wiki/Karnataka_cuisine" title="Karnataka cuisine">Karnataka</a></li> <li><a href="/wiki/Kerala_cuisine" title="Kerala cuisine">Kerala</a></li> <li><a href="/wiki/Maharashtrian_cuisine" title="Maharashtrian cuisine">Maharashtrian</a></li> <li><a href="/wiki/Manipuri_cuisine" title="Manipuri cuisine">Manipuri</a></li> <li><a href="/wiki/Meghalayan_cuisine" title="Meghalayan cuisine">Meghalayan</a></li> <li><a href="/wiki/Mizo_cuisine" title="Mizo cuisine">Mizo</a></li> <li><a href="/wiki/Naga_cuisine" title="Naga cuisine">Naga</a></li> <li><a href="/wiki/Odia_cuisine" class="mw-redirect" title="Odia cuisine">Odia</a></li> <li><a href="/wiki/Punjabi_cuisine" title="Punjabi cuisine">Punjabi</a></li> <li><a href="/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani</a></li> <li><a href="/wiki/Sikkimese_cuisine" title="Sikkimese cuisine">Sikkimese</a></li> <li><a href="/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi</a></li> <li><a href="/wiki/Tamil_cuisine" title="Tamil cuisine">Tamil</a></li> <li><a href="/wiki/Telangana_cuisine" title="Telangana cuisine">Telangana</a></li> <li><a href="/wiki/Tripuri_cuisine" title="Tripuri cuisine">Tripuri</a></li> <li><a href="/wiki/Uttar_Pradesh_cuisine" title="Uttar Pradesh cuisine">Uttar Pradesh</a></li> <li><a href="/wiki/Uttarakhandi_cuisine" title="Uttarakhandi cuisine">Uttarakhandi</a></li></ul></li> <li><a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a> <ul><li><a href="/wiki/Acehnese_cuisine" title="Acehnese cuisine">Acehnese</a></li> <li><a href="/wiki/Balinese_cuisine" title="Balinese cuisine">Balinese</a></li> <li><a href="/wiki/Banjar_cuisine" title="Banjar cuisine">Banjar</a></li> <li><a href="/wiki/Batak_cuisine" title="Batak cuisine">Batak</a></li> <li><a href="/wiki/Betawi_cuisine" title="Betawi cuisine">Betawi</a></li> <li><a href="/wiki/Gorontalo_cuisine" class="mw-redirect" title="Gorontalo cuisine">Gorontalese</a></li> <li><a href="/wiki/Indo_cuisine" title="Indo cuisine">Indo</a></li> <li><a href="/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese</a></li> <li><a href="/wiki/Madurese_cuisine" title="Madurese cuisine">Madurese</a></li> <li><a href="/wiki/Makassar_cuisine" title="Makassar cuisine">Makassar</a></li> <li><a href="/wiki/Minahasan_cuisine" title="Minahasan cuisine">Minahasan</a></li> <li><a href="/wiki/Padang_cuisine" title="Padang cuisine">Minangkabau</a></li> <li><a href="/wiki/Palembang_cuisine" title="Palembang cuisine">Palembangese</a></li> <li><a href="/wiki/Sundanese_cuisine" title="Sundanese cuisine">Sundanese</a></li></ul></li> <li><a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian</a></li> <li><a href="/wiki/Iraqi_cuisine" title="Iraqi cuisine">Iraqi</a></li> <li><a href="/wiki/Irish_cuisine" title="Irish cuisine">Irish</a></li> <li><a href="/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli</a></li> <li><a href="/wiki/Italian_cuisine" title="Italian cuisine">Italian</a> <ul><li><a href="/wiki/Cuisine_of_Abruzzo" title="Cuisine of Abruzzo">Abruzzese</a></li> <li><a href="/wiki/Apulian_cuisine" title="Apulian cuisine">Apulian</a></li> <li><a href="/wiki/Cuisine_of_Liguria" title="Cuisine of Liguria">Ligurian</a></li> <li><a href="/wiki/Lombard_cuisine" title="Lombard cuisine">Lombard</a></li> <li><a href="/wiki/Cuisine_of_Basilicata" title="Cuisine of Basilicata">Lucanian</a></li> <li><a href="/wiki/Neapolitan_cuisine" title="Neapolitan cuisine">Neapolitan</a></li> <li><a href="/wiki/Piedmontese_cuisine" title="Piedmontese cuisine">Piedmontese</a></li> <li><a href="/wiki/Roman_cuisine" title="Roman cuisine">Roman</a></li> <li><a href="/wiki/Cuisine_of_Sardinia" title="Cuisine of Sardinia">Sardinian</a></li> <li><a href="/wiki/Sicilian_cuisine" title="Sicilian cuisine">Sicilian</a></li> <li><a href="/wiki/Tuscan_food" title="Tuscan food">Tuscan</a></li> <li><a href="/wiki/Cuisine_of_Veneto" class="mw-redirect" title="Cuisine of Veneto">Venetian</a></li></ul></li> <li><a href="/wiki/Ivorian_cuisine" title="Ivorian cuisine">Ivorian</a></li> <li><a href="/wiki/Jamaican_cuisine" title="Jamaican cuisine">Jamaican</a></li> <li><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese</a> <ul><li><a href="/wiki/Okinawan_cuisine" title="Okinawan cuisine">Okinawan</a></li></ul></li> <li><a href="/wiki/Jordanian_cuisine" title="Jordanian cuisine">Jordanian</a></li> <li><a href="/wiki/Kazakh_cuisine" title="Kazakh cuisine">Kazakh</a></li> <li><a href="/wiki/Kenyan_cuisine" class="mw-redirect" title="Kenyan cuisine">Kenyan</a></li> <li><a href="/wiki/Korean_cuisine" title="Korean cuisine">Korean</a> <ul><li><a href="/wiki/North_Korean_cuisine" title="North Korean cuisine">North Korean</a></li> <li><a href="/wiki/South_Korean_cuisine" title="South Korean cuisine">South Korean</a></li></ul></li> <li><a href="/wiki/Kosovan_cuisine" class="mw-redirect" title="Kosovan cuisine">Kosovan</a></li> <li><a href="/wiki/Kuwaiti_cuisine" title="Kuwaiti cuisine">Kuwaiti</a></li> <li><a href="/wiki/Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyz</a></li> <li><a href="/wiki/Lao_cuisine" title="Lao cuisine">Lao</a></li> <li><a href="/wiki/Latvian_cuisine" title="Latvian cuisine">Latvian</a></li> <li><a href="/wiki/Lebanese_cuisine" title="Lebanese cuisine">Lebanese</a></li> <li><a href="/wiki/Cuisine_of_Lesotho" title="Cuisine of Lesotho">Lesotho</a></li> <li><a href="/wiki/Liberian_cuisine" title="Liberian cuisine">Liberian</a></li> <li><a href="/wiki/Libyan_cuisine" title="Libyan cuisine">Libyan</a></li> <li><a href="/wiki/Liechtenstein_cuisine" title="Liechtenstein cuisine">Liechtensteiner</a></li> <li><a href="/wiki/Lithuanian_cuisine" title="Lithuanian cuisine">Lithuanian</a></li> <li><a href="/wiki/Cuisine_of_Luxembourg" title="Cuisine of Luxembourg">Luxembourgish</a></li> <li><a href="/wiki/Macedonian_cuisine" title="Macedonian cuisine">Macedonian</a></li> <li><a href="/wiki/Malagasy_cuisine" title="Malagasy cuisine">Malagasy</a></li> <li><a href="/wiki/Malawian_cuisine" title="Malawian cuisine">Malawian</a></li> <li><a href="/wiki/Malaysian_cuisine" title="Malaysian cuisine">Malaysian</a> <ul><li><a href="/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabahan</a></li> <li><a href="/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawakian</a></li></ul></li> <li><a href="/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldivian</a></li> <li><a href="/wiki/Malian_cuisine" title="Malian cuisine">Malian</a></li> <li><a href="/wiki/Maltese_cuisine" title="Maltese cuisine">Maltese</a></li> <li><a href="/wiki/Marshallese_cuisine" title="Marshallese cuisine">Marshallese</a></li> <li><a href="/wiki/Mauritanian_cuisine" title="Mauritanian cuisine">Mauritanian</a></li> <li><a href="/wiki/Mauritian_cuisine" title="Mauritian cuisine">Mauritian</a></li> <li><a href="/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican</a></li> <li><a href="/wiki/Moldovan_cuisine" title="Moldovan cuisine">Moldovan</a></li> <li><a href="/wiki/Mon%C3%A9gasque_cuisine" title="Monégasque cuisine">Monégasque</a></li> <li><a href="/wiki/Mongolian_cuisine" title="Mongolian cuisine">Mongolian</a></li> <li><a href="/wiki/Montenegrin_cuisine" title="Montenegrin cuisine">Montenegrin</a></li> <li><a href="/wiki/Moroccan_cuisine" title="Moroccan cuisine">Moroccan</a></li> <li><a href="/wiki/Mozambican_cuisine" title="Mozambican cuisine">Mozambican</a></li> <li><a href="/wiki/Namibian_cuisine" title="Namibian cuisine">Namibian</a></li> <li><a href="/wiki/Nauruan_cuisine" title="Nauruan cuisine">Nauruan</a></li> <li><a href="/wiki/Nepalese_cuisine" title="Nepalese cuisine">Nepalese</a></li> <li><a href="/wiki/New_Zealand_cuisine" title="New Zealand cuisine">New Zealand</a></li> <li><a href="/wiki/Nicaraguan_cuisine" title="Nicaraguan cuisine">Nicaraguan</a></li> <li><a href="/wiki/Cuisine_of_Niger" title="Cuisine of Niger">Niger</a></li> <li><a href="/wiki/Nigerian_cuisine" title="Nigerian cuisine">Nigerian</a></li> <li><a href="/wiki/Niuean_cuisine" title="Niuean cuisine">Niuean</a></li> <li><a href="/wiki/Norwegian_cuisine" title="Norwegian cuisine">Norwegian</a></li> <li><a href="/wiki/Omani_cuisine" title="Omani cuisine">Omani</a></li> <li><a href="/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistani</a></li> <li><a href="/wiki/Palestinian_cuisine" title="Palestinian cuisine">Palestinian</a></li> <li><a href="/wiki/Panamanian_cuisine" title="Panamanian cuisine">Panamanian</a></li> <li><a href="/wiki/Papua_New_Guinean_cuisine" title="Papua New Guinean cuisine">Papua New Guinean</a></li> <li><a href="/wiki/Paraguayan_cuisine" title="Paraguayan cuisine">Paraguayan</a></li> <li><a href="/wiki/Peruvian_cuisine" title="Peruvian cuisine">Peruvian</a></li> <li><a href="/wiki/Polish_cuisine" title="Polish cuisine">Polish</a></li> <li><a href="/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a></li> <li><a href="/wiki/Qatari_cuisine" title="Qatari cuisine">Qatari</a></li> <li><a href="/wiki/Romanian_cuisine" title="Romanian cuisine">Romanian</a></li> <li><a href="/wiki/Russian_cuisine" title="Russian cuisine">Russian</a> <ul><li><a href="/wiki/Bashkir_cuisine" title="Bashkir cuisine">Bashkir</a></li> <li><a href="/wiki/Chechen_cuisine" title="Chechen cuisine">Chechen</a></li> <li><a href="/wiki/Circassian_cuisine" title="Circassian cuisine">Circassian</a></li> <li><a href="/wiki/Cossack_cuisine" title="Cossack cuisine">Cossack</a></li> <li><a href="/wiki/Komi_cuisine" title="Komi cuisine">Komi</a></li> <li><a href="/wiki/Mordovian_cuisine" title="Mordovian cuisine">Mordovian</a></li> <li><a href="/wiki/Sakha_cuisine" title="Sakha cuisine">Sakha</a></li> <li><a href="/wiki/Tatar_cuisine" title="Tatar cuisine">Tatar</a></li> <li><a href="/wiki/Udmurt_cuisine" title="Udmurt cuisine">Udmurt</a></li> <li><a href="/wiki/Yamal_cuisine" title="Yamal cuisine">Yamal</a></li></ul></li> <li><a href="/wiki/Rwandan_cuisine" title="Rwandan cuisine">Rwandan</a></li> <li><a href="/wiki/Saint_Lucian_cuisine" title="Saint Lucian cuisine">Saint Lucian</a></li> <li><a href="/wiki/Salvadoran_cuisine" title="Salvadoran cuisine">Salvadoran</a></li> <li><a href="/wiki/Sammarinese_cuisine" title="Sammarinese cuisine">Sammarinese</a></li> <li><a href="/wiki/Cuisine_of_S%C3%A3o_Tom%C3%A9_and_Pr%C3%ADncipe" title="Cuisine of São Tomé and Príncipe">São Tomé and Príncipe</a></li> <li><a href="/wiki/Saudi_Arabian_cuisine" title="Saudi Arabian cuisine">Saudi Arabian</a></li> <li><a href="/wiki/Senegalese_cuisine" title="Senegalese cuisine">Senegalese</a></li> <li><a href="/wiki/Serbian_cuisine" title="Serbian cuisine">Serbian</a></li> <li><a href="/wiki/Seychellois_cuisine" title="Seychellois cuisine">Seychellois</a></li> <li><a href="/wiki/Sierra_Leonean_cuisine" title="Sierra Leonean cuisine">Sierra Leonean</a></li> <li><a href="/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singaporean</a></li> <li><a href="/wiki/Slovak_cuisine" title="Slovak cuisine">Slovak</a></li> <li><a href="/wiki/Slovenian_cuisine" title="Slovenian cuisine">Slovenian</a></li> <li><a href="/wiki/Somali_cuisine" title="Somali cuisine">Somali</a></li> <li><a href="/wiki/South_African_cuisine" title="South African cuisine">South African</a></li> <li><a href="/wiki/Spanish_cuisine" title="Spanish cuisine">Spanish</a> <ul><li><a href="/wiki/Andalusian_cuisine" title="Andalusian cuisine">Andalusian</a></li> <li><a href="/wiki/Asturian_cuisine" title="Asturian cuisine">Asturian</a></li> <li><a href="/wiki/Balearic_cuisine" title="Balearic cuisine">Balearic</a></li> <li><a href="/wiki/Basque_cuisine" title="Basque cuisine">Basque</a></li> <li><a href="/wiki/Canarian_cuisine" title="Canarian cuisine">Canarian</a></li> <li><a href="/wiki/Cantabrian_cuisine" title="Cantabrian cuisine">Cantabrian</a></li> <li><a href="/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan</a></li> <li><a href="/wiki/Extremaduran_cuisine" title="Extremaduran cuisine">Extremaduran</a></li> <li><a href="/wiki/Galician_cuisine" title="Galician cuisine">Galician</a></li> <li><a href="/wiki/Manchego_cuisine" title="Manchego cuisine">Manchegan</a></li> <li><a href="/wiki/Valencian_cuisine" title="Valencian cuisine">Valencian</a></li></ul></li> <li><a href="/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lankan</a></li> <li><a href="/wiki/Sudanese_cuisine" title="Sudanese cuisine">Sudanese</a></li> <li><a href="/wiki/Cuisine_of_Eswatini" title="Cuisine of Eswatini">Swazi</a></li> <li><a href="/wiki/Swedish_cuisine" title="Swedish cuisine">Swedish</a></li> <li><a href="/wiki/Swiss_cuisine" title="Swiss cuisine">Swiss</a></li> <li><a href="/wiki/Syrian_cuisine" title="Syrian cuisine">Syrian</a></li> <li><a href="/wiki/Taiwanese_cuisine" title="Taiwanese cuisine">Taiwanese</a></li> <li><a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajik</a></li> <li><a href="/wiki/Tanzanian_cuisine" class="mw-redirect" title="Tanzanian cuisine">Tanzanian</a> <ul><li><a href="/wiki/Zanzibari_cuisine" title="Zanzibari cuisine">Zanzibari</a></li></ul></li> <li><a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai</a></li> <li><a href="/wiki/Togolese_cuisine" title="Togolese cuisine">Togolese</a></li> <li><a href="/wiki/Tunisian_cuisine" title="Tunisian cuisine">Tunisian</a></li> <li><a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkish</a></li> <li><a href="/wiki/Turkmen_cuisine" title="Turkmen cuisine">Turkmen</a></li> <li><a href="/wiki/Tuvaluan_cuisine" title="Tuvaluan cuisine">Tuvaluan</a></li> <li><a href="/wiki/Trinidad_and_Tobago_cuisine" title="Trinidad and Tobago cuisine">Trinidadian and Tobagonian</a></li> <li><a href="/wiki/Ugandan_cuisine" title="Ugandan cuisine">Ugandan</a></li> <li><a href="/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukrainian</a></li> <li><a href="/wiki/Uruguayan_cuisine" title="Uruguayan cuisine">Uruguayan</a></li> <li><a href="/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbek</a></li> <li><a href="/wiki/Vanuatuan_cuisine" title="Vanuatuan cuisine">Vanuatuan</a></li> <li><a href="/wiki/Venezuelan_cuisine" title="Venezuelan cuisine">Venezuelan</a></li> <li><a href="/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese</a></li> <li><a href="/wiki/Western_Saharan_cuisine" title="Western Saharan cuisine">Western Saharan</a></li> <li><a href="/wiki/Yemeni_cuisine" title="Yemeni cuisine">Yemeni</a></li> <li><a href="/wiki/Zambian_cuisine" title="Zambian cuisine">Zambian</a></li> <li><a href="/wiki/Zimbabwean_cuisine" class="mw-redirect" title="Zimbabwean cuisine">Zimbabwean</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethnic</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Soul_food" title="Soul food">African American</a></li> <li><a href="/wiki/Ainu_cuisine" title="Ainu cuisine">Ainu</a></li> <li><a href="/wiki/Arab_cuisine" title="Arab cuisine">Arab</a> <ul><li><a href="/wiki/Arab_Indonesian_cuisine" title="Arab Indonesian cuisine">Arab-Indonesian</a></li></ul></li> <li><a href="/wiki/Aromanian_cuisine" title="Aromanian cuisine">Aromanian</a></li> <li><a href="/wiki/Assyrian_cuisine" title="Assyrian cuisine">Assyrian</a></li> <li><a href="/wiki/Balochi_cuisine" title="Balochi cuisine">Balochi</a></li> <li><a href="/wiki/Berber_cuisine" title="Berber cuisine">Berber</a></li> <li><a href="/wiki/Buryat_cuisine" title="Buryat cuisine">Buryat</a></li> <li><a href="/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun</a></li> <li><a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a> <ul><li><a href="/wiki/American_Chinese_cuisine" title="American Chinese cuisine">American</a></li> <li><a href="/wiki/Australian_Chinese_cuisine" title="Australian Chinese cuisine">Australian</a></li> <li><a href="/wiki/British_Chinese_cuisine" title="British Chinese cuisine">British</a></li> <li><a href="/wiki/Cambodian_Chinese_cuisine" title="Cambodian Chinese cuisine">Cambodian</a></li> <li><a href="/wiki/Canadian_Chinese_cuisine" title="Canadian Chinese cuisine">Canadian</a></li> <li><a href="/wiki/Filipino_Chinese_cuisine" title="Filipino Chinese cuisine">Filipino</a></li> <li><a href="/wiki/Indo-Chinese_cuisine" class="mw-redirect" title="Indo-Chinese cuisine">Indian</a></li> <li><a href="/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Indonesian</a></li> <li><a href="/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Malaysian</a></li> <li><a href="/wiki/Pakistani_Chinese_cuisine" title="Pakistani Chinese cuisine">Pakistani</a></li> <li><a href="/wiki/Chifa" title="Chifa">Peruvian</a></li></ul></li> <li><a href="/wiki/Crimean_Tatar_cuisine" title="Crimean Tatar cuisine">Crimean Tatar</a></li> <li><a href="/wiki/Gagauz_cuisine" title="Gagauz cuisine">Gagauz</a></li> <li><a href="/wiki/Greek-American_cuisine" title="Greek-American cuisine">Greek-American</a></li> <li><a href="/wiki/Hazaragi_cuisine" class="mw-redirect" title="Hazaragi cuisine">Hazaragi</a></li> <li><a href="/wiki/Hmong_cuisine" title="Hmong cuisine">Hmong</a></li> <li><a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian</a> <ul><li><a href="/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">English</a></li> <li><a href="/wiki/Indian_Indonesian_cuisine" title="Indian Indonesian cuisine">Indonesian</a></li> <li><a href="/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Malaysian</a></li> <li><a href="/wiki/North_Indian_cuisine" title="North Indian cuisine">North Indian</a></li> <li><a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South Indian</a></li></ul></li> <li><a href="/wiki/Indigenous_cuisine_of_the_Americas" title="Indigenous cuisine of the Americas">Indigenous American</a></li> <li><a href="/wiki/Bush_tucker" title="Bush tucker">Indigenous Australian</a></li> <li><a href="/wiki/Inuit_cuisine" title="Inuit cuisine">Inuit</a></li> <li><a href="/wiki/Italian-American_cuisine" title="Italian-American cuisine">Italian American</a></li> <li><a href="/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish</a> <ul><li><a href="/wiki/American_Jewish_cuisine" title="American Jewish cuisine">American</a></li> <li><a href="/wiki/Ashkenazi_Jewish_cuisine" title="Ashkenazi Jewish cuisine">Ashkenazi</a></li> <li><a href="/wiki/Bukharan_Jewish_cuisine" title="Bukharan Jewish cuisine">Bukharan</a></li> <li><a href="/wiki/Ethiopian_Jewish_cuisine" title="Ethiopian Jewish cuisine">Ethiopian</a></li> <li><a href="/wiki/Mizrahi_Jewish_cuisine" title="Mizrahi Jewish cuisine">Mizrahi</a></li> <li><a href="/wiki/Moroccan_Jewish_cuisine" title="Moroccan Jewish cuisine">Moroccan</a></li> <li><a href="/wiki/Sephardic_Jewish_cuisine" title="Sephardic Jewish cuisine">Sephardic</a></li> <li><a href="/wiki/Syrian_Jewish_cuisine" title="Syrian Jewish cuisine">Syrian</a></li></ul></li> <li><a href="/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdish</a></li> <li><a href="/wiki/Livonian_cuisine" title="Livonian cuisine">Livonian</a></li> <li><a href="/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Louisiana Creole</a></li> <li><a href="/wiki/Malay_cuisine" title="Malay cuisine">Malay</a></li> <li><a href="/wiki/Ossetian_cuisine" title="Ossetian cuisine">Ossetian</a></li> <li><a href="/wiki/Parsi_cuisine" title="Parsi cuisine">Parsi</a></li> <li><a href="/wiki/Pashtun_cuisine" title="Pashtun cuisine">Pashtun</a></li> <li><a href="/wiki/Cuisine_of_the_Pennsylvania_Dutch" title="Cuisine of the Pennsylvania Dutch">Pennsylvania Dutch</a></li> <li><a href="/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></li> <li><a href="/wiki/Pontic_Greek_cuisine" title="Pontic Greek cuisine">Pontic Greek</a></li> <li><a href="/wiki/Romani_cuisine" title="Romani cuisine">Romani</a></li> <li><a href="/wiki/S%C3%A1mi_cuisine" title="Sámi cuisine">Sámi</a></li> <li><a href="/wiki/Tex-Mex" title="Tex-Mex">Tejano</a></li> <li><a href="/wiki/Transylvanian_Saxon_cuisine" title="Transylvanian Saxon cuisine">Transylvanian Saxon</a></li> <li><a href="/wiki/Yup%27ik_cuisine" class="mw-redirect" title="Yup'ik cuisine">Yup'ik</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Religious</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Buddhist_cuisine" title="Buddhist cuisine">Buddhist</a></li> <li><a href="/wiki/Christian_dietary_laws" title="Christian dietary laws">Christian</a> <ul><li><a href="/wiki/Goan_Catholic_cuisine" title="Goan Catholic cuisine">Goan Catholic</a></li> <li><a href="/wiki/Mangalorean_Catholic_cuisine" title="Mangalorean Catholic cuisine">Mangalorean Catholic</a></li> <li><a href="/wiki/Mennonite_cuisine" title="Mennonite cuisine">Mennonite</a></li></ul></li> <li><a href="/wiki/Diet_in_Hinduism" title="Diet in Hinduism">Hindu</a></li> <li><a href="/wiki/Islamic_dietary_laws" title="Islamic dietary laws">Islamic</a> <ul><li><a href="/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese</a></li></ul></li> <li><a href="/wiki/Ital" title="Ital">Ital</a></li> <li><a href="/wiki/Jain_vegetarianism" title="Jain vegetarianism">Jain</a></li> <li><a href="/wiki/Kashrut" title="Kashrut">Kashrut</a> <ul><li><a href="/wiki/Kosher_food" class="mw-redirect" title="Kosher food">Kosher food</a></li></ul></li> <li><a href="/wiki/Ritual_slaughter" title="Ritual slaughter">Ritual slaughter</a></li> <li><a href="/wiki/Diet_in_Sikhism" title="Diet in Sikhism">Sikh</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_historical_cuisines" title="List of historical cuisines">Historical</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ancient_Egyptian_cuisine" title="Ancient Egyptian cuisine">Ancient Egyptian</a></li> <li><a href="/wiki/Ancient_Greek_cuisine" title="Ancient Greek cuisine">Ancient Greek</a></li> <li><a href="/wiki/Ancient_Israelite_cuisine" title="Ancient Israelite cuisine">Ancient Israelite</a></li> <li><a href="/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">Ancient Roman</a></li> <li><a href="/wiki/Cuisine_of_Antebellum_America" title="Cuisine of Antebellum America">Antebellum America</a></li> <li><a href="/wiki/Aztec_cuisine" title="Aztec cuisine">Aztec</a></li> <li><a href="/wiki/Byzantine_cuisine" title="Byzantine cuisine">Byzantine</a></li> <li><a href="/wiki/Early_modern_European_cuisine" title="Early modern European cuisine">Early modern European</a></li> <li><a href="/wiki/History_of_Argentine_cuisine" title="History of Argentine cuisine">Historical Argentine</a></li> <li><a href="/wiki/History_of_Chinese_cuisine" title="History of Chinese cuisine">Historical Chinese</a></li> <li><a href="/wiki/History_of_Indian_cuisine" title="History of Indian cuisine">Historical Indian subcontinent</a></li> <li><a href="/wiki/History_of_Japanese_cuisine" title="History of Japanese cuisine">Historical Japanese</a></li> <li><a href="/wiki/Origins_of_North_Indian_and_Pakistani_foods" title="Origins of North Indian and Pakistani foods">Historical North Indian and Pakistani</a></li> <li><a href="/wiki/History_of_agriculture" title="History of agriculture">History of agriculture</a></li> <li><a href="/wiki/History_of_alcoholic_drinks" title="History of alcoholic drinks">History of alcoholic drinks</a></li> <li><a href="/wiki/History_of_bread" title="History of bread">History of bread</a></li> <li><a href="/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li> <li><a href="/wiki/History_of_vegetarianism" title="History of vegetarianism">History of vegetarianism</a></li> <li><a href="/wiki/Hittite_cuisine" title="Hittite cuisine">Hittite</a></li> <li><a href="/wiki/Inca_cuisine" title="Inca cuisine">Inca</a></li> <li><a href="/wiki/Ancient_Maya_cuisine" title="Ancient Maya cuisine">Mayan</a></li> <li><a href="/wiki/Muisca_cuisine" title="Muisca cuisine">Muisca</a></li> <li><a href="/wiki/Mughlai_cuisine" title="Mughlai cuisine">Mughal</a></li> <li><a href="/wiki/Medieval_cuisine" title="Medieval cuisine">Medieval</a></li> <li><a href="/wiki/Ottoman_cuisine" title="Ottoman cuisine">Ottoman</a></li> <li><a href="/wiki/Peasant_foods" title="Peasant foods">Peasant</a></li> <li><a href="/wiki/Native_cuisine_of_Hawaii" title="Native cuisine of Hawaii">Pre-contact Hawaiian</a></li> <li><a href="/wiki/Korean_royal_court_cuisine" title="Korean royal court cuisine">Korean royal court</a></li> <li><a href="/wiki/Food_and_the_Scottish_royal_household" title="Food and the Scottish royal household">Scottish royal household</a></li> <li><a href="/wiki/Soviet_cuisine" title="Soviet cuisine">Soviet</a></li> <li><a href="/wiki/Cuisine_of_the_Thirteen_Colonies" title="Cuisine of the Thirteen Colonies">Thirteen Colonies</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Styles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cuisine_classique" class="mw-redirect" title="Cuisine classique">Classique</a></li> <li><a href="/wiki/Fast_food" title="Fast food">Fast food</a></li> <li><a href="/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion</a> <ul><li><a href="/wiki/New_American_cuisine" title="New American cuisine">New American</a></li> <li><a href="/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></li></ul></li> <li><a href="/wiki/Haute_cuisine" title="Haute cuisine">Haute</a></li> <li><a class="mw-selflink selflink">Molecular gastronomy</a></li> <li><a href="/wiki/Note_by_Note_cuisine" title="Note by Note cuisine">Note by Note</a></li> <li><a href="/wiki/Nouvelle_cuisine" title="Nouvelle cuisine">Nouvelle</a></li> <li><a href="/wiki/Vegetarian_cuisine" title="Vegetarian cuisine">Vegetarian</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cuisines" title="List of cuisines">List of cuisines</a></li> <li><a href="/wiki/List_of_historical_cuisines" title="List of historical cuisines">List of historical cuisines</a></li> <li><a href="/wiki/Lists_of_foods" title="Lists of foods">Lists of foods</a> <ul><li><a href="/wiki/Lists_of_prepared_foods" title="Lists of prepared foods">Prepared</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cookbook" title="Cookbook">Cookbook</a></li> <li><a href="/wiki/Cooking" title="Cooking">Cooking</a></li> <li><a href="/wiki/Culinary_arts" title="Culinary arts">Culinary arts</a></li> <li><a href="/wiki/Drink" title="Drink">Drink</a></li> <li><a href="/wiki/Food" title="Food">Food</a> <ul><li><a href="/wiki/Food_history" title="Food history">history</a></li> <li><a href="/wiki/Sociology_of_food" title="Sociology of food">sociology</a></li></ul></li> <li><a href="/wiki/Diet_(nutrition)" title="Diet (nutrition)">Diet</a> <ul><li><a href="/wiki/Fat" title="Fat">Fat</a></li></ul></li> <li><a href="/wiki/Meal" title="Meal">Meal</a> <ul><li><a href="/wiki/Meal_preparation" title="Meal preparation">Meal preparation</a></li></ul></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Outline"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/10px-Global_thinking.svg.png" decoding="async" width="10" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/15px-Global_thinking.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/41/Global_thinking.svg/21px-Global_thinking.svg.png 2x" data-file-width="130" data-file-height="200" /></span></span> <a href="/wiki/Outline_of_cuisines" title="Outline of cuisines">Outline</a></li></ul> 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