The term “molecular gastronomy” has become unpopular with some chefs, after it was coined about 20 years ago. Which of its culinary influences are likely to stand the test of time?
“I think the whole point of what’s been happening is there has been a minor revolution in the way in which restaurants work,” says physicist Professor Peter Barham from the University of Bristol, speaking about the thrills and potential hazards of molecular cuisine at the Bristol Food Connections festival.
Take liquid nitrogen. The instant freezing technique came to prominence through pioneering chef Heston Blumenthal’s use in the Fat Duck restaurant in Berkshire, about 10 years ago.
It has since been adopted by high end cocktail bars, restaurants and is regularly featured in TV cooking shows.