Molecular gastronomy is fun. Some define molecular gastronomy as the art & science of choosing, preparing and eating good food. Others have defined molecular gastronomy as the scientific study of deliciousness.
Molecular gastronomy explains the chemical reasons behind ingredients. Since the aroma of foods are so important to our perception, we may come up with the following conclusions:
If the major volatile molecules of foods are the same, they might taste (and smell) nice when eaten together.
80% of a tasting experience comes from smell. Only 20% of the tasting experience comes from taste. Our tongue has about 9,000 taste buds that are capable of detecting sweet, salty, sour, and bitter tastes. In comparison, we have around 5-10 million cells or receptors capable of detecting smell.
The Harvard School of Engineering recently developed a science course called science and cooking. According to Michael Patrick Rutter, Director of Harvard’s School of Engineering and Applied Sciences, “The molecular gastronomy class has brawn unprecedented interest”.