Why molecular gastronomy?
Molecular Gastronomy - Scientific work

For a long time, both scientific and technological work has been devoted to "food", with the difference sometimes being made between these two types of study. For example, in a 1783 article , Antoine-Laurent de Lavoisier (1743-1794) presents the results of his studies into the technique for producing meat broth in this way:

"In 1730, M. Geoffroy submitted a work on the same subject to the Académie des Sciences; but, as his aim was different from mine, we did not meet in either the means or the results. This chemist's aim was to find out, by chemical analysis, the nature of the various nourishing substances,...