Introduction
Different sectors of the global economy continue to experience advancements and developments. Food industry is not an exceptional sector. Various developments and advancements within the food industry have resulted into remarkable accomplishments. Molecular gastronomy and food science are amongst the numerous developments and that continue to characterize the food industry. Molecular gastronomy refers to a subset of food science technology whereby both physical and chemical processes of cooking are identified, evaluated, analyzed, and developed further. Molecular gastronomy and food science in general have furthered exploration of texture and flavor in food.
The following paper aims at justifying the thesis statement that molecular gastronomy and food science in general have furthered exploration of texture and flavor in food. A concluding remark provides a reinstatement of the thesis.
Food texture and flavor are the most important components of food. Food texture significantly contributes to the nutrients required by the body whereas food flavor makes it possible for individuals to enjoy eating (Rowat 2). Without enjoying food, it becomes difficult for one to have the required nutrients in the body. Since the classical arena, many attempts have been made in order to enhance the flavor and texture of food owing to their significance (Rowat 3). With the introduction and incorporation of molecular gastronomy within food science, enhancement of food flavor and texture has been made attainable (Vega and Job 373). Therefore, there is no doubt that molecular gastronomy and food science in general have furthered exploration of texture and flavor in food.
Molecular gastronomy involves scientific analysis of chemical and physical processes involved in cooking. The science of molecular gastronomy and the broader perspective of food science have provided adequate knowledge and information on the reasons behind food stuffs and their significance (Vega and Job 380). In addition, molecular gastronomy was developed with an aim of providing an understanding of the mechanisms of culinary processes as well as involved transformations (van der Linden, David Julian, and Job 248). The social, artistic, and mechanical study of the culinary processes and transformation involved in cooking through molecular gastronomy provided the idea of changing the same processes and transformations to achieve specific food textures and flavors (Aguilera 8). Evidently, the molecular gastronomy and food science have been the epicenters in contemporary exploration of food flavor and texture.
Furthermore, molecular gastronomy is a science that revolves around explorations of various available recipes, invention of new dishes, and introduction of new tools and equipments that make the cooking process not only interesting but that which achieves set objectives (Shepherd 319). Through the invention of new dishes, new tools equipments, and ingredients have provided adequate opportunity for individuals to explore better food textures and flavors. The science involved in inventing new ingredients, tools, dishes, and equipments had made it possible to enhance the food texture or flavor (Spence et. al. 14). In this perspective, it is true that molecular gastronomy and food science have been a focal point in enhancing the food texture and flavor.
Conclusion
On the basis of above discussion, it is evident that molecular gastronomy and food science have enabled stakeholders and other interested parties to investigate, analyze, and evaluate the physical and chemical processes in cooking. In addition, molecular gastronomy and food science have enabled the stakeholders and interested parties to invent new dishes, tools, ingredients, and equipments for cooking. The idea of understanding culinary processes and transformation has also been a basis to enhancing food texture and flavor. Therefore, there is adequate evidence proving that molecular gastronomy and food science in general have furthered exploration of texture and flavor in food.
Works Cited
Aguilera, José Miguel. "Why food microstructure?" Journal of Food Engineering 67.1 (2005): 3-11.
Rowat, Amy C. "The molecules we eat: Food as a medium to communicate science." Flavour 2.1 (2013): 1-4.
Shepherd, Gordon M. "Smell images and the flavour system in the human brain." Nature 444.7117 (2006): 316-321.
Spence, Charles, et al. "A touch of gastronomy." Flavour 2.1 (2013): 14.
van der Linden, Erik., David Julian, McClements, and Job, Ubbink. "Molecular gastronomy: a food fad or an interface for science-based cooking?." Food biophysics 3.2 (2008): 246-254.
Vega, César, and Job, Ubbink. "Molecular gastronomy: a food fad or science supporting innovative cuisine?" Trends in food Science & technology 19.7 (2008): 372-382.
