MOLECULAR GASTRONOMY
One of the hottest new trends in the culinary education and professional market is molecular gastronomy. Although the name calls to mind evil scientists and laboratories with petri dishes full of bacteria, there is actually much about molecular gastronomy that appeals to chefs and diners of all ages. Everyone looks at this as MOLECULAR GASTRONOMY, but I think that it is good old fashioned cookery with a little bit of science attached to it for good measure. The factor that science plays in cookery is quite extravagant. Molecular Gastronomy is definitely the trend in today’s world and is catching up pretty quick in our nation as well. I am glad that our college provides us with the elements, equipment and ingredients along with proper guidance to let us students also learn about this amazing form of cookery. I was pretty much in luck when I got to experiment with this form of cookery in college. Just imagine things like lickable wallpaper i.e. a pure form of pineapple with...