Food as Science?

A chef should not be afraid to accept new methods and technology, and scientifically explore the limitless possibilities of food. Technological advancement, particularly in molecular gastronomy, helps chefs delve into the “how”s, “why”s and “what if”s of cooking. However, many question if this application of science to culinary practice elevates cuisine or simply takes the soul out of the art. Will science kill the soul in our food?

An article in Goldarths Review (Issue II 2006) answers this best,

“Cooking even in the most basic form is a science… (However), the soul of the food is in the heart of the chef, not in molecular movements within the ingredients… And while molecular gastronomy pushes the chef to delve into the science of cooking, above and beyond being a scientist he is a craftsman. Science sharpens his tools, his heart propels him, and the two come together to form his craft: the craft of feeding our body and soul.” – Koh Yuen Lin