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Maremoto restaurant in Germany practice the art of molecular gastronomy. They use power drills, lasers and liquid nitrogen to transform familiar ingredients into intense flavors and incredible aesthetics.

What is this? Molecular Gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.

New cooking methods and discoveries only happen every so often. Sure many people create new ways of achieving the same outcome, sometimes faster or a little better, but truly new discoveries in food are much more rare. It is said that advances in science will facilitate this but I tend to think it more about studying how the interactions of foods actual happen and the science behind them. Once we understand how the reactions happen that will allow us to develop new ways of creating those reactions by applying science to food.