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The Importance Of Meals In Molecular Gastronomy

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The dream of meal-in-a-pill kind has been with us as a child or at least since our school days. The anecdote of Lord Krishna eating one grain of rice left in the bowl offered by Draupadhi which satisfied his hunger and surprisingly the Sage guest and his disciples too, this kept most of us reminding us further to think of a meal in a pill or a powder for people too busy to be bothered to eat. How can we forget the replicator meals of original Stat Trek TV series where the final product was of desired colour and shape that satisfies the gastronomic senses. Why hasn’t this dream been realized so far? May be because of two reasons, either we don’t know enough about nutrition components to simulate a diet that will keep us healthy for long, …show more content…

Ingredients like sodium alginate, liquid nitrogen, calcium citrate, citric acid, lecithin and agar are often used. Even though chefs’ juggling around with the flavours in molecular gastronomy, these flavours are not actually lost rather they are enhanced by using various ingredients and methods. With the rise of global Indian, the Indian food has been continuously going through changes. Cooking based on concepts of molecular gastronomy already penetrated into kitchens of up-market Indian restaurants and soon it may find its way on to the plate in Indian homes. There is a tremendous scope of growth for this modern cuisine especially in tier one and tier two cities of …show more content…

Many nanomaterials are being developed specifically for applications in food that will not only help in enhancing the taste, but also its safety and accruing health benefits. In addition, development of “interactive food and beverages” that will change colour, flavour or nutrients depending on a diner’s taste or health are on the horizon. Offerings on the nano-menu in future are foods with nano-capsules incorporated, which will remain dormant in the body and deliver nutrients by detecting the deficiency of vitamins and micro-nutrients when needed. One day it could be possible to realize the utopian dream of manufacturing food from fundamental particles - atoms and molecules through so called “Molecular Food Manufacturing”.

Chef Dan Barber in his bestselling book “The Third Plate” reveals a radical new way of thinking about food that will heal the land and taste good too. Looking to the detrimental ways of cooking in our past, and the misguided dining of our present, Barber points to a future “The Third Plate” - a new form of eating where good farming and good food

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