Molecular gastronomy in the restaurant business

Abstract

Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. Heston Blumenthal from The Fat Duck restaurant discovered the ability of fat to hold flavor and created a dish that had three flavors -basil, olive and onion - with each taste being perceived in sequence. The potential of molecular gastronomy is enormous. It is revolutionizing traditional cooking and transforming dining into a surprising emotional and sensory experience.