Objectives
The objectives of molecular gastronomy, as defined by Hervé This are:
Current objectives:
Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:
- the social phenomena linked to culinary activity
- the artistic component of culinary activity
- the technical component of culinary activity
Original objectives:
The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as:
- Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
- Exploring existing recipes
- Introducing new tools, ingredients and methods into the kitchen
- Inventing new dishes
- Using molecular gastronomy to help the general public understand the contribution of science to society
However, This later recognized points 3, 4 and 5 as being not entirely scientific endeavours (more application of technology and educational), and has since revised the primary objectives of molecular gastronomy.
Read more about this topic: Molecular Gastronomy
Famous quotes containing the word objectives:
“Along the journey we commonly forget its goal. Almost every vocation is chosen and entered upon as a means to a purpose but is ultimately continued as a final purpose in itself. Forgetting our objectives is the most frequent stupidity in which we indulge ourselves.”
—Friedrich Nietzsche (1844–1900)