The skill of cooking is really as old as humanity and cooking is this important part of our world which obviously needs medical attention. Although knowledge has contributed to food safeness, hygiene and dietary aspects, little has been done towards invention and technology of new dishes. The ancient greek language words, gastro means belly and nomos means rules, collectively referred to as gastronomy, which in modern day hospitality industry means food and culture. It generally identifies the study of romance between food and culture with interdisciplinary solutions. This literature tries to make clear molecular gastronomy, its origin and development, along with its relevance and efforts to the modern-day hospitality industry.
Cooking and gastronomy
Even though molecular gastronomy has enticed media attention for quite a while, still there is certainly confusion about the true meaning of the word. To describe this, cooking food and gastronomy needs to be distinguished first. Cooking is the prep of raw food into edible, whereas gastronomy is the knowledge of whatever concerns man's nourishment. Gastronomy is approximately chemical and physical change behind the preparation of any food, for example, the reason behind egg white puffs up when whipped or mayonnaise becomes company. (This, 2006). Matching to HerveThis, the research of food is not new but dates back to second century BC, when preparation of meats stock-the aqueous solution obtained by thermal handling of animal tissue in water-has been of great interest. Since that time, scientists have been enthusiastic about food and cooking which provided way to molecular gastronomy.
If culinary history is scrutinised, it will be clear that, primarily food experts studied the culinary knowledge to stay away from blind assumptions and unscientific means of cooking food. But today, the technology of food has reached its extreme by means of molecular gastronomy, which chemically examines the food and cooking food in its molecular level to give a fresh face for baking and change the full total idea of commercial cooking food in forseeable future.
Molecular gastronomy
The scientific self-control focused on culinary industry and to gastronomical phenomena in general has been called 'molecular gastronomy' the late Nicholas Kurti and HerveThis (This, 2005). Molecular gastronomy may also be defined as a field that makes an attempt to increase the culinary techniques through understanding the composition and chemical substance transformations occurring in food through the process of baking (Ankeny, Year Unknown). Gastronomy or molecular gastronomy is the technology just like any science on earth, which studies the cause and aftereffect of whatever happens during cooking food like the structural difference in same cooking food ingredients of different quality, which have an effect on the ultimate product. If we can answer the question, we can correct a mistake, use this knowledge to enhance the cooking food process or even invent new meals or ways to prepare food. For instance, if we know that when an egg is cooked, normal water evaporates, the protein denature and polymerize to enclose water, we can even use substitute solutions to prepare food it, like adding alcohol to it, which denature the egg protein and provides the same effect.
Molecular gastronomy also deals with the analysis of individuals senses and understanding of flavor, aroma, texture and temperature, in short, the sensory technology known as chemesthesis (berham et. al, 2010). It studies the perception of senses in molecular level in order to comprehend how different meals are perceived as awful, average, good or delicious, when they are constructed of similar materials. Although chemesthesis of humans will be the same, folks of different genre appreciates different types of food. For example westerner's preparing style is totally different from Asians, and while Asians appreciate spicy food, most westerners do not.
At a glance, molecular gastronomy can be described as applying the techniques of food scientists to fine eating - drying, liquefying, gassing, freezing and generally transforming ingredients into shocking new forms and textures while retaining the flavours. Early converts include French two-star chef Pierre Gagnaire, who added scallops with liquorice milk to his menu in 1991 (Hill. B, 2009).
Aim of molecular gastronomy
Being the knowledge of cooking, molecular gastronomy has a few seeks in the field of local and commercial cooking food. It endeavours to redesign and scrutinise existing meals, introduce new tools, products and methods, invent new meals from the acquiring knowledge and use the appeal of food to market food technology (This, 2006).
Before analysing the aims, a substantial question is the fact, who is actually interested in molecular gastronomy? Could it be the chefs who are enthusiastic about substance and physical science of food or scientists who are interested in food and cooking? Answer could go both ways. Chefs are always enthusiastic about innovation in culinary art work, which naturally needed scientific help to explain the reason why for change that occur in the cooking process. For remodelling a formula or innovating a fresh dish they had to comprehend what actually happens to any food when it undergoes different types of cooking. Because of this they needed technological help to clarify the reason why behind any food preparation process or transformation. But at the same time, scientists are interested in the scientific aspects of food rather than innovation and remodelling recipes. Hence, molecular gastronomy can be reported to be teamwork of food technology and baking or in other words, chefs and scientists. However, chefs made use of scientific reason of cooking operations which resulted in invention in food industry or even more apparently molecular gastronomy. But today, with worldwide recognition of molecular gastronomy, it includes advanced as a collaboration of chefs, scientists, companies in food industry and culinary schools. In addition, efforts are being made to combine the new technology into culinary institutions to impart knowledge of molecular gastronomy into upcoming industry professionals to give a new visage to the meals and beverage industry.
Continuing with the seeks of molecular gastronomy, remodelling and scrutinising the existing meals is one of the principal attempts, initially by educating the experts about the chances of scientific method of cooking art. Organic disperse system's formalism (This, 2006) was unveiled to describe the microscopic framework of preparations with different stages, to assist in this attempt. Subsequently, many of the existing meals has been modernized or revised to correct the mistakes, attain a much better product also to better favour the palate of the client. Educational attempts are similarly important to standardise these remodelled quality recipes to accomplish consistency. Because of this, several programmes were created in culinary classes internationally. In 2001, the experimental workshop on flavour was created in French institutions. Universities in various countries, like the Netherlands, Denmark and Argentina have setup professorships in this willpower. Since then, Canada and France have introduced new syllabus for culinary schools to add knowledge extracted from molecular gastronomy. In 2005, the Institute for Advanced Studies on Flavour, Gastronomy and the Culinary Arts was created in Reims, France, to market gastronomy knowledge, including molecular gastronomy.
New or remodelled meals to a great extent involve new preparing food techniques which need new systems and tools. So, quite clearly, molecular gastronomy is launching or providing way to new baking tools and techniques, taking the art of preparing into another level. In terms of new products, with the aid of molecular gastronomy, it is currently possible to customise the food to the necessity of differing people with different diet requirements, without restricting the preference and palatability of the meals. For example, now a day, caviar can be artificially made (in truth something looks and flavor like caviar) from fruits and chemicals. Likewise, using the secret of food chemistry, different elements may be used to make several dishes which look, smells and likes like original meals, without any ingredients of the initial dish. Despite the fact that the dishes preferences and feel like original, the substances can vary, this provides you with us an chance to try different food with in the dietary plan restrictions or in other words, altering an detrimental food into healthy one without modifying the original preference of the same.
Health programmes that promote a well-balanced diet cannot succeed if people are unable to make intelligent selections about food. Traditional cooking is not really a make sure either for healthy food or for a rational planning of food. That's where the clinical programme of molecular gastronomy can be useful. Science is the basis for new technology and advancement and it is not different in gastronomy. The achievements of science in neuro-scientific gastronomy have triumphed in a definite recognition worldwide. However, for chefs, and hopefully scientists as well, the key goal is to shock and joy their friends with exciting, appetizing and healthy food.
Molecular gastronomy in contemporary hospitality industry
With the development of tourism industry, the knowledge of domestic and commercial food preparation has relocated from the hands of a few key players to the dominion of serious clinical venture. Within the framework of serious competition, every aspect in the meals service industry is trying to adopt creativity and novelty using technology, to which molecular gastronomy has given a fresh face of distinctiveness. The cooking food chemistry or molecular dishes has helped the modern restaurants to a great extend to enhance cooking swiftness, service speed and very obviously the meals quality along with the ability to keep the food fresh.
A few techniques in molecular gastronomy
Colloids
Colloid is a chemical substance dispersed in molecular level equally throughout each other. The particles of the dispersed material are just suspended in the combine, unlike in a remedy in which they may be totally dissolved. This occurs because the elements in a colloid are bigger than in a water. The colloidal system can be used for making different types of foam, sound gel, emulsion and solid emulsion.
Lecithin (Lecite)
Lecithin is phospholipids extracted from soybean, partly water-soluble, and an emulsifier that helps excessive fat and water stay together. For that reason, it is often added to chocolate, cheese, margarine, and salad dressing. It has health benefits, such as minimizing cholesterol intensity. It is often put into flavoured fluids and then merged to create foams that are topped onto dishes to provide added appearance and texture.
Maltodextrin powder
Maltodextrin is a complicated carbohydrate comprising dextrose (sugar), maltose, maltotriose and higher polysaccharides. Maltodextrin is utilized in a multitude of products, extending from bodybuilders, canine coaches (horses and greyhounds) to pharmaceutical manufacturers. Tapioca maltrodextrin is a favorite product used to make powdered oil and fats products such as white truffle powder, and olive oil powder.
Guar Gum
Guar is a white free flowing powder, completely soluble in hot or cool water to form a tasteless, odourless, non-toxic solution. Guar gum powder has five to eight times the coagulating ability of starch. It really is mainly used as a binding agent, mixtures, thickener, and emulsifier in foods, such as cheese spreads, glaciers cream and other frozen desserts.
Methylcellulose
This varieties a gel when heated up, and melts into liquid when it cools. This is a lot like gelatine. This quality can improve a food if it undergoes home heating in its prep and requires stability at cooking temperatures (for example: protecting against a sauce from thinning out). It is used as a binding agent for foods that require to keep their parts collectively. Products such as pasta, veggie burgers, onion rings, and potato products are increased by its mingling strength. This is due to its cohesive mother nature at low heat and the structural integrity at higher temperatures.
Implementation and provision of MG in hospitality industry
Molecular gastronomy ideas, techniques and provisions items have captured the intellect of both the chefs and their customers worldwide. Although primarily intended to cater for the high reason for the premium market, molecular gastronomy has been welcomed in assorted areas of the hospitality industry. Useful eating restaurants, cafs and bistros, avail locations, specialist pubs, prestigious and mainstream hotels; and even more institutions that specialise in pastry and desserts are including this form of food to assorted diplomas into their operations.
As any fields, molecular gastronomy also captivated much criticism from food writers and chefs across the world. Many established chefs did not allow molecular gastronomy as technological gastronomic phenomena but labelled it as short-term style of cuisine (Hill, 2009). But in the context of Australian hospitality industry, hampering of successful insertion of molecular gastronomy was a lack of firsthand experience and training, that was identified both by industry as well as the government. Another barrier facing the Australian industry is the limited source and high prices for specialist food chemicals and equipments to include various techniques of molecular gastronomy. The syndication of the chemicals and equipments are limited to a few suppliers and outlets. Even though this is the case, Hill acquired determined a few restaurants in Victoria such as Fenix, Interlude and Vue de monde that offer limited molecular gastronomic techniques throughout their selections.
Competition
There is without doubt that hospitality industry is facing increasing competition than ever before. To endure this pressure of competition, chefs can remain progressive and get new as well as existing customers by satisfying their demandingly increasing advanced expectations. In fact people are always looking for new and unique activities. Because of this, in recent years there's been a great emphasis on innovation, imagination and importance of innovation competency. In response, many chefs has accepted the concept of molecular gastronomy and focusing on it to achieve greater progressive competency and occupational competency.
In his style of impressive culinary competency, Lei Hu (2010) has situated molecular gastronomy among new technologies that helps development, where other factors being creativeness, culture, aesthetics, product, service and management. This underpins the fact that molecular gastronomy is a technological gastronomic phenomenon as mentioned earlier in this literature, than a short-term style of cooking food. In the age of technology dominating every part of individual life, molecular gastronomy is the new baking strategy dominating man's nourishment.
Culinary tourism
Culinary tourism is a relatively new industry happened in 2003. It can be described as a subset of tourism, where tourists also consider the satisfaction of interesting and traditional or novel and impressive food and drink, while people travel. This subset of tourism promotes every gastronomic experience, with every holiday pursuit for unique and memorable eating and taking in experience. Tourists always have a tendency to consider the local cuisine of destination or at least consider the available cuisines, as dining out is one of the most notable most tourist activities and almost 100% of tourists eat out when they travel. This trend gives a huge opportunity to restaurants use molecular gastronomy to innovate and appeal to their patrons. Molecular gastronomy in many parts of the world has revolutionized restaurant dining experience and at the same time, resulted in new satisfaction and appreciation of food. Several for example EI Bulli in Spain and system. drawing. bitmap Duck in the United Kingdom (Barham et. al. 2010), two restaurants that since implementing a new methodical approach to food preparation have become widely regarded as one of the better restaurants on the globe. This is apparent evidence of individuals accepting or influenced by the new food preparation research or molecular gastronomy.
When we check out the tourists trends, the ability for success of molecular gastronomy is seemingly huge. 27 million leisure tourists have participated in culinary related travel within the last 3 years in america, while spending $12 Billion on culinary related activities (Schmantowsky, time unknown). The particular market segment includes more affluent people, who are highly determined to see unique and memorable eating experience. Studies verify that on an average, 1 / 3 of total travel budget moves towards food related activities. The top six culinary tourist destinations include California (14%), Florida (10%), New York (7%), Tx (6%), North Carolina (4%) and Georgia (4%) (Schmantowsky, season unknown). Molecular gastronomy could be a catalyst to culinary tourism that includes a great potential to increase tourism generated revenue and the proper relationship of culinary schools, hospitality organisations, chefs and scientists is the key to success of it.
SWOT analysis
Strengths
Demand: From enough time restaurants began utilizing molecular gastronomy for producing new dishes, general public has greatly accepted the uniqueness and newness of the knowledge. From chefs' perspective, MG is a tool for innovation in the field to attract their customers and stay static in business. Without considering any downsides of the approach, thus the general public as well as the industry has broadly accepted molecular gastronomy, while planning on and challenging more from it. This increasing demand has made or will make molecular gastronomy much popular worldwide.
Hospitality industry's eagerness to improve: from the early time, hospitality industry is changing every now and then, because of changing trends and tastes of customers, increasing competition, technology adoptation, and varying needs of customers. Actually this is the ever strong industry in comparison with any other sectors. This eagerness or eagerness of hospitality industry generally offers a great possibility to employ molecular gastronomy in its businesses and a catalyst for further changes. Thus the knowledge of food has got great support from the hospitality industry. As technology is easily imitated now days, anticipated to globalisation, molecular gastronomy techniques could be easily discovered by enthusiast chefs round the world.
Supply of recycleables: due to the increasing demand for molecular gastronomy, the demand for the elements also has brought up especially various thickeners, stabilizers and emulsifiers. Because the success of restaurants like EI Bulli and the fat duck, in 2005-06, this demand has further elevated. The way to obtain these ingredients is only available in large quantities to the meals industry, restricting the use of the chemicals by untrained or unprofessional people, which is over a safer side (lersch, 2007). In Australia Suppliers has positive potential clients to include value and expand their product range and services to the industry.
http://blog. khymos. org/2007/01/14/ingredients-for-molecular-gastronomy/
Weaknesses
Molecular gastronomy continues to be gaining popularity, and the knowledge and experience of it are limited generally in most parts of the earth within the industry and culinary training providers. It will take fair amount of time to distributed throughout the industry and will take further long period for standardisation of new meals. Also there is limited option of special ingredients and equipments such as smoking machine, blow torch and gastro vac that happen to be essential for preparing food techniques, which really is a constraint for this field at this time. Due to the scarcity and limited convenience, most countries working on molecular gastronomy are relying on imported goods and equipments which led to increased costs for the same. As most countries are counting on French and Spanish resources, where molecular gastronomy originated from, there's a limitation in self-employed research and test in the field. This example is also made worst by the terms barriers between these countries. In addition, the existing workload in the hospitality industry provides less time to chefs for research and experiment in molecular gastronomy. Also there are limited technical books printed in English words making things much more difficult.
Opportunities
Hill recognizes a few opportunities for molecular gastronomy in the Australian hospitality industry, which is pretty much similar to numerous other countries. Countries with limited usage of the resources could gain knowledge and skills from internationally recognized expert chefs and broaden their group of skills by integrating molecular gastronomy into the existing culinary programmes. Apart from this professional networks should be marketed with increasing research and tests in the field. Learning should be transferred to culinary students and the industry pros to develop a culture with strong gastronomic base.
Threats
When concentrating on threats to molecular gastronomy, the major obstacles hindering the progress are once again the increased costs of goods and equipments anticipated to increased demand and offer issues. Another threat is the changing tendencies and demand of today's customers which might lead to reducing popularity and subsequently lead to less interest among chefs and decreased need for trained in this area.
It is contradictory to state that customers has extensively accepted and are challenging for molecular gastronomy but at the same time changing customer behavior can hinder the growth of molecular gastronomy. It is because the popular trend created by new food progressed from molecular gastronomy has been broadly accepted by the general public because of its newness and unique characteristics. But once it is popular and widely available everywhere, it isn't any longer new or unique. Moreover, people who have tried out the molecular design of cuisine may well not do it now every time, but stick back again to their favourite recipes, unless molecular gastronomy can create captivating dishes every now and then. However, these reasons aren't at all a barrier for the expansion of this particular self-discipline till it gains its popularity about the world.
There is another aspect of molecular gastronomy which is not emphasised in virtually any of the studies: that is about the health. Most of the chemicals that are directly harmless to body often have part effects. So, the powerful use of chemicals in the cooking process should be of great matter. For example, most of the allopathic medicines which remedies disease, largely have foreseen negative part effects causing ill health. Just like that extreme use of varied chemicals in molecular gastronomy to improve the physical form of foods should be analyzed at length before it is commercially popular. More over the technique to change the texture, consistency and taste of food in molecular level could be maltreated in future just like technology of atomic reactions designed for energy are later used to make atom bombs, which is currently a risk for human living.
Conclusion
Molecular gastronomy is a pathway to creativity in culinary industry for chefs and a wonderful new entertainment for the clients. Despite the fact that this field of knowledge has demonstrated its scientific dynamics and uniqueness, still there's a second opinion one of the chefs in the industry. This may be because of the fact that major role in this admiration is bound to the French and Spanish with limited resources available to the rest of the world. Better translation of the resources and international co-operation among the professionals may help to educate everyone working in the industry, thus setting up a holistic awareness about this discipline. But at exactly the same time, while molecular gastronomy provides way to unbelievable innovations, there's a need for preserving the old traditional recipes which continue to be successful without any alterations for years.
Molecular gastronomy is a milestone in the culinary industry, taking it into another level, while correcting the old formulas scientifically and inventing new trendy ones. Hospitality as an ever energetic industry, and with the advancement of culinary tourism, it became needed for entrepreneurs to demonstrate invention and new developments in customer support, which is increased by molecular gastronomy to a great extend.
Although this is actually the case, due to limited consciousness and level of popularity among the public, certain areas of molecular gastronomy continues to be in distrust. Intense use of chemicals to improve the physical and chemical properties of food is offering room for scepticism. This calls for a controlling body in each country and internationally for close monitoring the work in molecular gastronomy, as there are organisations to regulate food hygiene and nutrition. This will provide certain norms for experiments and new quality recipes using the molecular gastronomic technology, before it reaches the public.
