On a daily basis, we do not realize how critical it is in preparing food as it is one of our daily routine. We tend to not questioning it when it come to the preparation process. For instance, why do we cook as we always do? Why do we only eat certain good foods? Why we avoid eating edible perfectly ingredients?
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There a lots of question that need to be answer but first let take a look on what are the molecular gastronomy in particular.
Molecular gastronomy is the scientific study of food, cooking and enjoying food. It considers the chemical and physical phenomena in cooking and aims to explain changes that take place during the cooking process (This, 2009).
During 1988, the scientific discipline term has been introduced as a "molecular gastronomy" to the world and the term is being used in all around the countries. Molecular gastronomy differs from traditional food sciences where the major focus based on preservation, safety, microbiology, chemistry, engineering and physics behind cultivating and raising food.
Table 1 (Source: google image)
The table 1 above indicate how colloids molecular gastronomy works. Colloids is a system in which finely divided particles, which are approximately 1 to 1,000 millimicrons in size, are dispersed within acontinuous medium in a manner that prevents them from being filtered easily or settled rapidly. (Source: The Free Dictionary)
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