Editing Molecular Gastronomy (section)

== <span style="color: #FFFFFF;">Understanding</span> ==
Molecular gastronomy is understood through '''Texture''' and '''Deception'''.

'''1. The "Hidden" Chemistry (Hydrocolloids)''':
Why is a "Gel" "Solid" but "Wet"?
* A **Hydrocolloid** is a "Long Chain" of "Molecules" (Polymers).
* When "Mixed" with water, they "Tangle" and "Hold" the water in "Place."
* By "Controlling" the "Type and Amount" of the polymer, a chef can "Design" the **"Mouthfeel."**
* You can have a "Liquid" that "Only Melts at 60°C."
* "Texture" is "Mathematical Architecture."

'''2. The "Pop" of Surprise (Spherification)''':
Architecture at the "Millimeter" scale.
* By "Dropping" a "Liquid with Calcium" into a "Bath of Alginate," a **"Skin"** "Forms" instantly.
* The "Internal Liquid" stays "Raw and Fresh."
* When you "Bite" it, the skin "Breaks" and "Floods" the mouth.
* It is **"Timed Release"** flavor.
* It proved that "Experience" (The 'Pop') is as important as "Taste."

'''3. The "Science" of Memory (Heston Blumenthal)''':
Food as "Psychology."
* Blumenthal used **"Sound"** (e.g. 'The Sound of the Sea' through headphones) to "Change" how "Oysters" "Taste."
* He used **"Liquid Nitrogen"** to create "Smoking Scents" of "Old Libraries."
* He argued that "Flavor" is **80% Smell** and **20% Brain.**
* "Molecular Gastronomy" is the "Application" of **"Neuroscience"** (see Article 129) to the "Plate."

'''The 'El Bulli' Menu'''': The "Mecca" of the movement. For 20 years, Ferran Adrià "Closed the Restaurant" for 6 months a year to "Perform Experiments" in a "Lab." It proved that "Innovation" requires "Failure" and "Research," "Turning" the "Chef" into a "Global Intellectual."
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