Molecular gastronomy is a culinary discipline that involves using scientific knowledge and chemical reactions to create food. It involves the utilization of centrifuges, liquid nitrogen, dehydrators, ultrasounds and other techniques and equipment to prepare food.
Molecular gastronomy is a growing field that seeks to combine culinary art with science. Common examples include using air to cook eggs, creating foams from solid food ingredients and applying chemical processes to reform liquids into solid spheres. Critics of molecular gastronomy note that the methods are unappealing to many diners and stifle chef creativity. Hervé This created molecular gastronomy with the aid of physicist Nicholas Kurti in 1988.