A new approach to cuisine and cooking called Molecular Gastronomy is gaining in popularity. Originated in 1992 by French physical chemist Hervé This (pronounced Tees) and Hungarian physicist Nicholas ...A new approach to cuisine and cooking called Molecular Gastronomy is gaining in popularity. Originated in 1992 by French physical chemist Hervé This (pronounced Tees) and Hungarian physicist Nicholas Kurti[1], its practitioners create unusual dishes by using the tools and molecular understanding of chemistry.
