International Journal of Contemporary Research in Multidisciplinary

Abstract:

This research speaks of the dynamic world of molecular gastronomy because it explains how science is reorienting culinary arts and designing multisensory and innovative dining experiences. It explains the different ways that science and food are connected, showcasing techniques such as specification, sous vide and liquid nitrogen, not only to display and introduce textures but also to evoke emotion and interest in consumers. The research employed the use of a mix of literature review, pilot studies, and large-scale consumer surveys to measure awareness, attitudes, and willingness to accept molecular gastronomy. Results indicate that although most people are keen on the science behind cooking, genuine knowledge and experience are still lacking, with most viewing molecular gastronomy as exclusive to high-end restaurants.
In spite of this, there is indeed a clear willingness to experiment with such food innovations, provided they are made affordable and convenient. The report alludes to the significance of storytelling, imagination, and presentation towards the construction of consumer experiences, proposing education and exposure as the probable solution towards bridging the current knowledge gap. Furthermore, it outlines significant areas of subject matter for future research that would involve simplification for home use, determining the nutritional effect of molecular techniques, and developing environmentally friendly, sustainable processes. The study also outlines the economic potential of molecular gastronomy, with suggestions of constructing business through ready-to-use kits and courses.
Short put, molecular gastronomy is an emerging new front for food science. With mutual effort to demystify its processes and maximize consumer interaction, it can perhaps bridge the niche of fine dining into a broader mainstream culinary approach that inspires both commercial chefs and amateur cooks alike.
 

Keywords:

Molecular Gastronomy, food science, culinary, innovation & modern cuisine

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