Chemistry of Meal: Past, Current and Future of Molecular Gastronomy

Abstract

Recently, with increase prevalence of obesity, new techniques of meal preparations have
begun to attract attention of food and beverage sector workers and workers contributing to
food-related developments. Innovation in field of gastronomy has prepared ground for that
“Molecular Gastronomy” isn’t only cooking techniques or presentation but also field of
science with contribution of chemistry and physics scientists, as well as cooks. It is
expected to increase interest in molecular gastronomy with developing of the food
industry in the future. History, scope, possible future using of molecular gastronomy are
included in the article.