Chefs have known the culinary principles and techniques even before the molecular movement, and it was simply by intuition. They have been serving sorbets in between courses to refresh palates even before Firmenich researchers have scientifically proven the effect of palate fatigue, and degustation dinners which gastronomes have favoured against classic meals with fewer, larger courses, were certainly well in vogue before the whole molecular craze caught on.
While molecular gastronomists help us understand the science behind why things work, part of what they are doing now—from playing with new flavour pairings to experimenting new textures—will probably have surfaced without the movement, but at a slower pace. The fact is: what we are seeing today may be no more than a natural progression. While outwardly different, the whole molecular movement is but an evolution from the great culinary revolution that was cuisine nouvelle—it is still about going to natural basics, only now we have gone down to molecular basics.
And to the diehard fans of Escoffier, Chef Pairet says, “there will always be conservatives, and there will be modernists—but the conservatives today who are saying that they are sticking by the ways of Escoffier should also realise that if the man were here today, he will be not be doing what he did then. He was an avant-garde chef then, he will be one now.”
Now in its infancy, molecular gastronomy draws flak as communication technologies once did. It took 40 years before the culinary world caught on to Nicholas Kurti’s ideas—it might take a while more for diners to understand it too. Rather than going on excessive theorising and painting a picture of gloom and doom, it will be a lot more enjoyable a ride if we can all just take in the sights and appreciate the youthful vigour the molecular movement is injecting in the culinary scene.
After all, knowledge can only promote creativity—and right now every ion of culinary knowledge science is given us is looks like it is bursting with delicious imagination. And while molecular gastronomy pushes the chef to delve into the science of cooking, above and beyond being a scientist he is a craftsman. Science sharpens his tools, his heart propels him, and the two come together to form his craft: the craft of feeding our body and soul.
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