Look at the top chefs in the world: Ferran Adria (El Bulli/Spain), Pierre Gagnaire (France) and Heston Blumenthal (The Fat Duck/UK). What do they all have in common? All of them are inspired by molecular gastronomy!
With the infusion of physics and chemistry into cooking, the cuisine industry has seen exponential rise in techniques and possibilities in dishes creation. With the splendid creativity of chefs around the world, molecular gastronomy evolves to deliver a new dining experience. The possibilities are endless: from fake caviar made from sodium alginate and calcium, spaghetti made from vegetables to fast-frozen ice cream made from liquid nitrogen.
Molecular gastronomy has also improved the standard of living of many people as many of the techniques created are based on the nutrition content of the food. Thereby, more attention is given towards gaining knowledge on food preparation. This has positive effects on healthy lifestyle. Through molecular gastronomy, we can make healthy food look more attractive especially with the vast amount of data collected from this new rising industry.
Dining experience has also experienced a new concept whereby eating is no longer considered just as a necessity. Instead, we are seeing the activity of eating as a pleasure experience. This helps to explain why restaurants influenced by molecular gastronomy often serve dishes in small portion.
Obesity is one of the problems that molecular gastronomy has the potential to solve. Calculating the right nutrition that the body needs link closely to the knowledge required by anyone doing molecular gastronomy. The impact to society will be huge. Society will have a better understanding of the amount of intake that they required, specialized to the type of activities that they regularly perform on a daily basis. From students to working adults, we can imagine a day where everyone receive a personalised eating plan that fits to their macro and micro diet plan, customised to their personal needs.
For references used in this post, please refer to the References tab.