The Kitchen as Laboratory

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.

From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

Cesar Vega holds a Ph.D. in food science, a culinary degree from Le Cordon Bleu, and is a senior scientist at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking. He also regularly teaches seminars on the relation between science and cooking.

Job Ubbink is a senior consultant at Food Concept and Physical Design in Flüh, Switzerland. Trained as a physical chemist and biophysicist, he holds more than twelve years of R&D experience in the food industry, and along with his research on food material science and food biophysics, he is a passionate cook devoted to developing sustainable food practices and culture.

Erik van der Linden is professor of physics and the physical chemistry of foods at Wageningen University. From 1991 to 1997, he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States, leading innovation projects on structural and sensory aspects of detergents, cosmetics, and foods. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University, where he focused on the stability of oil in water emulsions.

Arts and Traditions of the Table: Perspectives on Culinary History

Albert Sonnenfeld, Editor