How Molecular Gastronomy Has Permeated The Culinary World Today

Fans of molecular gastronomy are quick to say that their cuisine is deconstructivist; that is, that it breaks down traditional meals into their purest, separate parts. This way of thinking about molecular gastronomy has led to its breakthrough in international cuisine, as a way to distill traditional flavors into their most basic form.

This manner of thinking about molecular gastronomy has led to a wary, but more widespread acceptance of molecular gastronomy in cuisines around the world that are steeped in tradition. A major example of this is the restaurant wd-50 in NYC. At this restaurant, Wylie Dufresne, the head chef, works to adapt traditional American dishes, such as eggs Benedict or a chicken dinner, into more adventurous formats. For example, the eggs Benedict at wd-50 consists of jellied egg yolks, ham crisps, and deep fried cubes of Hollandaise sauce.

At its most basic, this is the purpose of molecular gastronomy; to transform the expected textures of a dish into something that still retains its qualities, but in a different manner than the consumer expects.