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L’université Paris-Saclay voit officiellement le jour le 5 novembre 2019

AgroParisTech en est l’un des membres fondateurs

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The scientific programme of Molecular Gastronomy

However, we thought that only the scientific aspects of this “intelligent knowledge” should be the object of studies, and this is why one of us (This) proposed to give the name “Molecular Gastronomy”; as the other (Kurti) feared that this name would put too much emphasis on chemistry, the full title “Molecular and Physical Gastronomy was given, and the following programme was decidedi: (1) investigate recipes; (2) collect and test culinary proverbs, old wives tales…; (3) invent new dishes based on (1) and (2); (4) introduce new tools, ingredients and methods in the kitchen; (5) use cooking to show that sciences are wonderful.
This was a big mistake as objectives (3) and (4) are technological, not scientific, and (5) is political. This is why the objectives and the name were recently changed. As the initial name was cumbersome, it was reduced to “Molecular Gastronomy” (and Kurti’s name was given to the Erice Workshops). Moreover, it was observed that a dish is considered as “good” when it is technically successful (a failed mayonnaise is failed), when the flavour pleases the consumer (this is art) and when the dish is not thrown to the face of the consumer (“love” has to be given). This means that science should investigate the love component, the art component, and the technical component. As all recipes are composed of three parts (the “technically useless” one, the “definitions” and “culinary precisions”), Molecular Gastronomy should study all components (again only from the scientific point of view).ii

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