Molecular Gastronomy

The approach to cooking known as molecular gastronomy, introduced, is the latest effort by creative chefs to find new ways of preparing and presenting food. The manipulation of food ingredients in new ways by the use of technology is known as molecular gastronomy.

However, this description is misleading, because it suggests to many people that the technology is the most important part of this way of cooking. Even the name, molecular gastronomy, suggests scientists making artificial food in test tubes. Perhaps a better name might be avant-garde cuisine (see sidebar).