Essay On Contemporary Gastronomy

A strong trend in contemporary gastronomy is the molecular gastronomy that emerged in the 1980s under the strong influence of Hervé This. Carried out through specific chemical mixtures with food, this way of doing gastronomy surprises by messing with the imaginary of the clients and allowing the unusual. The menu mixes unthinking flavours, aromas, and textures and offers guests a unique experience at every meal. In order to offer unusual tastings to the diners, chefs use equipment and formulas, just like scientists in the elaboration of their experiences, to make the traditional something surprising.

Molecular cooking originated in the late 1980s when Hungarian physicist Nicholas Kurti and physicist Hervé This linked their knowledge and interests

Only after this period was the establishment recognized and awarded the third star in the Michelin Guide. The incessant work of Ferran Adrià caused him to create new techniques and revolutionize Spanish and world cuisine. Adept of the food rich in flavours and less fast food, in 2000 opened in Barcelona the El Bulli Taller where it made the kitchen a laboratory for culinary experiments. After years of operation, the restaurant closed to the public and today only works with the function of testing Adrià techniques and recipes. It was in this way that the chef created the new Spanish cuisine and took a flight out of the country, becoming fans, admirers and "students" around the world.

Chef Heston Blumenthal, born in 1966 in England, says he started his cooking interests at age 16 when he went to a 3-star restaurant in Provence with his family. Both the food and the environment pleased him in a way that according to him it was from there that he was passionate about gastronomy and the idea of being a chef. So that his dream began to become real, took more than a decade. They were years dedicated to testing dishes to reach perfection and also years visiting establishments to enrich their