See the links below. Or go to my recent article "NYC and hydrocolloids' or my old article "Molecular Gastronomy" in the archives for an overview and my first experience with it (although it is now pretty outdated). In thosedays,it was more about using science to think about food (breaking down old myths) than using technology or lab techniques to create new dishes as it is now. There were no accessible tomes like those of Achatz and Blumenthal on the market. There was Ferran Adria the groundbreaking chef and his foam, shortly after there was Wylie and his off the wall cuisine in NYC, and there were two scientist dudes in the public domain explaining the science behind our century old ways,oneFrench - Hervé This, the other English, Harold McGee. Both are dynamic and easy to follow. Their books are still relevant and a good starting point. On Food and Cooking by Harold McGee is one of my favorite books of all time, and it provided the perfect transition for me from the world of science to that of cookng.

Harold McGee

Hervé This www.à, His blog:

For some perspective:

Recent advances in Molecular gastronomy" by Herve This, slides from a presentation in January 2005


A couple of good articles about science in the modern kitchen (more recent):

When Science Sniffs around the Kitchen, by Harold McGee for the New York times:

Chow's Molecular Gastronomy Cheat sheet: A quick view of what's going on, the most popular new trends, chemicals and techniques..


What's going on: the players, the new tools and dishes(2008)


Specific techniques:

More about transglutimase (meat glue)

Willpowder (or Tapioca Maltodextrin) - used to turn fats into powders


Cutting edge,

Other fun food science sites that are more focused on application: