The Current Trends and the Prospective View of the Molecular Gastronomy

분자미식학의 현황과 앞으로의 전망

Molecular gastronomy is a science that deconstructs the classic haute cuisine and applies science knowledge and laboratory techniques to create textures and flavors in unusual ways. The term 'Molecular Gastronomy' was introduced in 1988 by French chemist 'Herve This' and Oxford physicist 'Nicholas Kurti'. It has since been adopted by both world culinary establishments and scientists, from 'El Bulli' to 'Harold McGee'. Since most world-top prestigious restaurants and chefs were enthralled by this revolunary culinary movement, molecular gastronomy and molecular cooking have drawn a growing interest of lots of Korean people in the food industry until now. However, Korean foodservice industry is unlikely to be ready to develop this advent-garde culinary movement because molecular gastronomy is still an insufficiently established concept of culinary science and philosophy in Korea. Besides, there are many clumsy abuses of putative and clinically unproven bio-chemical components in kitchens and restaurants in the name of culinary science or culinary arts. Such a careless approach and attitude towards an important exercise like a cooking is highly deplorable. Thus it is still too far early to expect the prospective path of molecular gastronomy in Korea without understanding the core principle of molecular gastronomy and having any cultural support.