WMolecular gastronomy is the scientific approach of nutrition from the perspective of physics and chemistry. The physical properties: force, vector, and mass; and chemical components: molecular structure, formulae, and reactant products of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. The field differs from the amalgamation of ingredients and application of heat used by early homonids to produce sustenance as a way to acquire nutrients to promote health. It is the constituent of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and chemicals.
WGrant Achatz is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades and Achatz himself has won numerous awards from prominent culinary institutions and publications, including the Food and Wine's "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation.
WFerran Adrià i Acosta is a Spanish chef. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.
WAlinea is a restaurant in Chicago, Illinois, United States. In 2010, Alinea was awarded three stars from the Michelin Guide. As of December 20, 2017, Alinea is the only Chicago restaurant to retain a three-star status, Michelin's highest accolade.
WArzak is a restaurant in San Sebastián, Spain. It features New Basque Cuisine. In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world".
WJuan Mari Arzak Arratibel is a Spanish chef, the owner and chef for Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine that's evolutionary, investigatory, and avant-garde."
WMartín Berasategui Olazábal is a Spanish chef expert in Basque cuisine and owner of an eponymous restaurant in Lasarte-Oria (Gipuzkoa), Spain. Since 2001 it has been awarded three Michelin stars. He holds twelve stars in total, more than any other Spanish chef.
WBiko is a Basque restaurant in Mexico City specialising in experimental molecular gastronomy owned and operated by Basque chefs Bruno Oteiza and Mikel Alonso.
WA BLT cocktail is a cocktail made out of the contents of a BLT sandwich,, blended together with vodka. Variants on the drink include utilizing bacon vodka instead of traditional vodka, substituting liquor for lettuce, incorporating bacon salt, or including cucumber flavored vodka.
WHeston Marc Blumenthal is a British celebrity chef. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon and egg ice cream, and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
WHomaro "Omar" Cantu Jr. was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef. In 1999, he was hired by his idol, Chicago chef Charlie Trotter. In 2003, Cantu became the first chef of Moto, which he later purchased.
WEl Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. It has been received warmly by critics, and holds three Michelin stars. In 2013 and 2015, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011, 2012 and 2014, a status achieved again in 2018.
WDippin' Dots is an ice cream snack invented by Curt Jones in 1988. The confection is created by flash freezing ice cream mix in liquid nitrogen. The snack is made by Dippin' Dots, Inc., headquartered in Paducah, Kentucky. Dippin’ Dots is sold in 14 countries, including Honduras and Luxembourg.
WWylie Dufresne is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
WEdible packaging refers to packaging which is edible and biodegradable.
WEl Bulli was a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià and driven by the culinary ideas of Albert Adrià. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava, and was described in UK newspaper The Guardian as "the most imaginative generator of haute cuisine on the planet". The restaurant was also associated with molecular gastronomy.
WThe Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, The Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
WIn cuisine, foam is a gelling or stabilizing agent in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air or another gas creates a lighter texture and a different mouth feel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish.
WKyl21 is an ice cream with popsicles in futuristic looking geometric shapes, new textures and gourmet recipes.
WManresa is a restaurant in Los Gatos, California that specializes in California cuisine. It was founded in 2002 by chef David Kinch. The Michelin Guide: San Francisco, Bay Area and Wine Country conferred two Michelin stars on the restaurant in 2007, and upgraded it to three stars in 2016.
WThierry Marx is a French chef, specialised in molecular gastronomy.
WMoto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food.
WNoma is a two-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words "nordisk" (Nordic) and "mad" (food). Opened in 2003, the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011, 2012 and 2014, it was ranked as the Best Restaurant in the World by Restaurant magazine—as of 2019 it is ranked 2nd.
WPujol is a Mexican restaurant named by Wall Street Journal as the best in Mexico City.
WReverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate bath, the liquid will draw itself into a spherical shape and becomes encapsulated by the gel-like membrane formed by the cross-linking of the calcium ions and the alginate polymer strands. Larger spheres can be created using reverse spherification. After removing the jelly from the alginate bath, calcium would not continue to diffuse into the center of the sphere, therefore would not create a gel center. Longer storage time could be obtained for this product accordingly.
WPaco Roncero is a Spanish chef. He won La Real Academia de Gastronomía's National Gastronomy Award in 2006, and he was a judge on the reality television show MasterChef Colombia. He is the head chef of Sublimotion, known for its high cost yet unique dining experience.
WSpherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.
WHervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena.
Wwd~50 was a molecular gastronomy New American/international restaurant in Manhattan, New York City. It was opened in 2003 by chef Wylie Dufresne. wd-50 closed 30 November 2014.