The science of eating

An indulgent trip to the Blu Lobster in Beijing diverted my attention from nutritional science to that of "Molecular Gastronomy", the scientific study of the physical and chemical things that occur during cooking.

In recent years, this term has been applied more widely to the innovations of a handful of chefs who whip up unlikely dishes that challenge and delight diners with their bizarre taste, texture and flavor combinations.

The beginnings of this movement can be traced back to the early 1980s when American scientist Harold McGee published his book On Food and Cooking: The Science and Lore of the Kitchen. This book sought to explain what happens at a molecular level as you boil, roast, sear and grate food etc. It inspired a few key chefs to develop a more scientific approach to cooking.