Molecular food, a globally popular culinary concept, was first proposed by Seth and Hungarian physicist Nicholas Coulter in 1988. Molecular food is also known as molecular food and cuisine, and is called the future food. It refers to the combination of glucose, vitamin C, citric acid, maltose alcohol and other edible chemicals or change the molecular structure of the ingredients, and then recombine them. That is, from the molecular point of view of the production of unlimited food, no longer subject to geographical, climatic, yield and other factors.
Top “molecular food” is as complex and difficult to make as a scientific experiment, so the price is comparable to a diamond at first, and even if you have money, you may not be able to enjoy it as much. The first to “cook” the “molecular food” was the Spanish chef Fari Adilla, who made the melon into the shape and taste of caviar. Although Adilla is the chef of El Bulli, a small restaurant about two hours’ drive from Barcelona, there are plenty of diners, with up to half a million seats booked each year. Since the restaurant is only open from April to September every year and only serves dinner, and with only 20 tables in the shop, it can only accommodate 8,000 customers a year, so some people laugh and say that it may need 50 years to eat the El Bulli for dinner!
“Molecular food” is known as “future food”, which gives chefs a vast space for creation and the infinite possibility of “decaying into magic”. For diners, “molecular food” has triggered a “sensory revolution”, which makes people feel a few senses, each bite is full of surprises and wonder. British molecular chef Heston Brumanso says the advanced technology of molecular cooking offers us more possibilities to cook, freeing people from simple food day after day and, most importantly, sometimes it meets the needs of our hearts, “and this technology will eventually return to people’s hearts and awaken those good taste memories.”
At the same time, some scientists believe that molecular food is likely to solve the problem of food shortages in some places. Carmen Moraru, a professor of food science at Cornell University in the United States, said: “Molecular food science allows us to produce an infinite amount of food from a molecular perspective, free from the limitations of geography, climate, yield and so on.”
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