S molecular gastronomy

S molecular gastronomy is a scientific approach to cooking that explores the physical and chemical transformations of ingredients during preparation. It combines culinary art with techniques from chemistry and physics to understand and manipulate textures, flavors, and presentation. Chefs use tools like liquid nitrogen, emulsifiers, and foams to create innovative dishes that challenge traditional concepts of taste and appearance. This approach allows for precise control over ingredient behavior, resulting in surprising and refined culinary experiences that emphasize both creativity and scientific principles.