It seems all things appear suddenly more interesting when viewed from a scientific perspective. Cooking is one of these things. I recently discovered the blog Khymos created by Dr. Martin Lersch, which offers a vast amount of information on all things science in the kitchen. Amongst other things one can learn about the history of this rather young discipline:
In the late 1960s, Nicholas Kurti (left), a hungarian born physicist, set out to revolutionize our conventional conception of cooking. He thought there are more aspects to preparing a meal than the usual meat over fire procedure and did what he felt was the only right thing. He merged both culinary and scientific methods to gain a better understanding of the produce’s behavior under application of different physical and chemical solutions. Soon Kurti was joined in his venture by french chemist Dr. Herve This and together they created the discipline today known as “molecular gastronomy”. Their work caught on with many other people from similar fields of origin, who followed their lead with great interest and started exploring. This has lead to a vast increase in available material on molecular gastronomy, ranging from books and videos (like the one below from Dr. Herve) to articles and podcasts.
An especially visually pleasing experience rich in information provides this FLYP portrait of chef Homan Cantu “A Menu with Meaning”.
(image of Nicholas Kurti taken from Gourmet Girl Magazine)