分子美食学

Molecular Gastronomy

随着科学技术的不断发展,分子技术也日趋成熟,被广泛应用在各个领域。分子美食口感好又具艺术观赏性,是科学技术与艺术碰撞的结晶。分析分子美食制作过程中所使用的科学技术和艺术手段,能够让人们更加近距离的了解分子美食学。分子厨艺的技术主要包括泡沫技术、胶囊技术、液氮技术、低温技术和烟熏技术等,这些技术代替或结合了我们常见的煎、炒、蒸、炸、炖等传统方法,形成了一套独特的分子美食学技术方法。千百年来,传统美食让人们唇齿留香、津津乐道。这些美食有时看起来很简单、很寻常,却蕴含着神奇的化学奥秘。

Molecules belong to the category of chemistry. With the continuous development of science and technology, molecular technology has become increasingly mature and widely used in various fields. Molecular food with good taste and artistic appreciation is the crystallization of the collision between science technology and art. Interpretation of molecular cuisine in the production process of the use of science technology and artistic means enables people to understand more closely the molecular cuisine. The technology of molecular cooking mainly includes foam technology, capsule technology, liquid nitrogen technology, low temperature technology and smoking technology. These technologies take the place of our common traditional methods, such as frying, stir frying, steaming, frying, stewing and so on. If tasting delicious food is a voyage of discovery, then “molecular beauty” takes us to nowhere. For thousands of years, traditional cuisine has made people's lips and teeth relish. These delicacies sometimes look very simple and very ordinary, but contain mysterious chemical mysteries.