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Food by Formula: Who Invented, and Why?
Kristi's Journal@kristis-journal · video 16 of 72
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Description
Molecular gastronomy didn’t start as a restaurant trick — it began as science. In this video we trace its story: from physicists Hervé This and Nicholas Kurti in the late 80s, to Ferran Adrià’s El Bulli and Heston Blumenthal’s Fat Duck. It’s not “magic,” but precise methods — spherification, foams, dehydration — that let chefs control flavor, texture, and form. Discover how cooking turned into chemistry, and why this language of taste is still evolving. Watch till the end — the next experiment will surprise you!
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