To receive an “A” for each paper, simply do the following:
1. Write no less than four paragraphs, no more than six
2. Paragraph 1 – Thesis Statement…hmmm, scratch that……write what you want, how you want…..a single page should do it
3. Do absolutely no research, sit down with a cup of tea or adult beverage of choice, and let your mind wonder
4. Be positive, dig deep, and express yourself as only you can…I’d love to see your personality in ink
5. Make me giggle to myself at least once from something you wrote
6. Turn it in on time
According to the Oxford Living Dictionary, molecular gastronomy is defined as “the application of scientific principles to the understanding and development of food preparation.” Other definitions say molecular gastronomy refers to the scientific discipline which studies the physical and chemical processes that occur during cooking . If you break it down even further into its base words you would see molecular, aka science, and then gastronomy which is the “art or science of good eating; culinary customs or style.” The art or science of good eating…now I like the sound of that. To me molecular gastronomy is where science meets art when it comes to eating; where food science meets, an integral part of this thing called “The Culinary Arts”.
But isn’t “science” a black and white kinda thing? I mean, water boils at 212° F and not one degree higher or lower. A cell divides or it doesn’t. E=MC squared (I think) …and when two lovers gaze into the eyes of each other their heart rates synchronize (that’s actually true….and therefore scientific). So how does innovation fit into an exact science? Well, it’s like Dodge…..who took the Horseless Carriage and made it better…..
and whistles that make it a selling point to chefs worldwide? What kind of foods or culinary techniques will it be used for? This is completely made up and cannot currently exist……in a nutshell, what piece of equipment if it was to exist, would be a chef’s dream and why.
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