True,
molecular gastronomy was created by two scientists from Oxford University. Molecular gastronomy is a sub-discipline of food science that investigates the physical and chemical transformations of ingredients during cooking. It was first established by physicist Nicholas Kurti and chemist Hervé This, both from Oxford University. The term "molecular gastronomy" was coined in 1988 during a workshop on the science of cooking, which aimed to bridge the gap between scientific research and culinary arts.
Molecular gastronomy explores various aspects of food, such as flavor, texture, and presentation, and combines scientific knowledge with culinary techniques. This innovative approach to cooking has led to the creation of many unique and modern dishes, often featuring unexpected combinations of ingredients and visually appealing presentations.
The objective of molecular gastronomy is not only to create innovative dishes but also to understand and improve traditional cooking methods. This has led to advancements in food technology, as well as a deeper understanding of the science behind cooking processes. As a result, molecular gastronomy has become a popular and influential trend in the culinary world, inspiring chefs and home cooks alike to experiment with new techniques and ingredients.
In summary, molecular gastronomy was created by two scientists from Oxford University, Nicholas Kurti and Hervé This. Their groundbreaking work has had a significant impact on the culinary world and has led to many exciting innovations in food preparation and presentation.