Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
Sentiment: POSITIVE
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
I started doing experiments - mostly in organic chemistry, because it was so much more interesting - in my mother's laundry at home.
A molecular gastronomist is really just someone who explores the world of science and food.
I have lived much of my life among molecules. They are good company.
When I began playing around at being a physical chemist, I enjoyed very much doing work on the structure of DNA molecules, something which I would never have dreamed of doing before I started.
I also found out that I liked biochemical research and that I could do it.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
I also became interested in chemistry and gradually accumulated enough test tubes and other glassware to do chemical experiments, using small quantities of chemicals purchased from a pharmacy supply house.
I try stuff. I synthesize what's of value with some of the other things I have at my disposal.
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.