Molecular gastronomy: cuisine innovation or modern day alchemy?
International Journal of Contemporary Hospitality Management
ISSN: 0959-6119
Article publication date: 20 April 2010
Abstract
Purpose
This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.
Design/methodology/approach
The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.
Findings
There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.
Research limitations/implications
With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.
Practical implications
Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.
Originality/value
This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.
Keywords
Citation
Cousins, J., O'Gorman, K. and Stierand, M. (2010), "Molecular gastronomy: cuisine innovation or modern day alchemy?", International Journal of Contemporary Hospitality Management, Vol. 22 No. 3, pp. 399-415. https://doi.org/10.1108/09596111011035972
Publisher
:Emerald Group Publishing Limited
Copyright © 2010, Emerald Group Publishing Limited