What new scientific discipline focuses on physical/chemical transformations during cooking?
Answer
Molecular Gastronomy
Molecular Gastronomy represents a newer, explicitly scientific branch within the broader study of gastronomy. Its primary focus is the detailed investigation of the physical and chemical transformations that occur at a molecular level while food is being prepared or cooked. This scientific approach often involves experimentation with textures and presentations, frequently utilizing specialized additives to create novel forms, such as spheres described as pearls or stabilized structures like gels, pushing the boundaries of traditional culinary techniques.
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