Research on science in kitchen
04 Mar 10
Scientists and well-known chefs have come together to find the perfect dish in an attempt to learn why some foods taste delicious while others are terrible.
The cooking style described as "molecular gastronomy" by some chefs should be considered as a more serious discipline, said Professor Pete Barham, from the University of Bristol.
Barham, who has worked "extensively" with chef Heston Blumenthal, continued: "To me, a kitchen is just like a science laboratory and cooking is just another experimental science."
In order to help further progress in the area, Prof Barham and researchers from Denmark and South Africa, put together strands of chemistry that are frequently used in the kitchen.
According to the research published in journal American Chemical Society, chemical and physical techniques applied to prepare the unique combinations of textures and flavours in restaurant kitchens have led to a new enjoyment and appreciation of food.
Researchers are planning to further examine why the novel textures and flavours give great pleasure to diners by analysing various branches of the chemical sciences.
Scientists will have to do an in depth study on the use of agrochemicals in the way food is produced, chemical changes that occur during harvesting, packaging and transport to market, and during processing and cooking.
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