Talk:Molecular gastronomy

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Contents 1 Possibly the worst article on Wikipedia in terms of misguided pedantry 2 Article Overhaul 12/07 3 Nomenclature 4 Definitions unsourced 5 No actual content

[edit] Possibly the worst article on Wikipedia in terms of misguided pedantry

Over half the article is about how the way the term "molecular gastronomy" is actually used by chefs somehow does not match up with a mystical "correct" definition of the term. That's prescriptivism at its most idiotic, and furthermore, it's easily stated in one sentence; the article just takes the same point and rephrases it over and over again. Terrible! DarthSquidward (talk) 16:52, 13 May 2008 (UTC)

[edit] Article Overhaul 12/07

This article has been overhauled, and addresses the issues raised below.

Sizzleteeth (talk) 18:59, 17 December 2007 (UTC)

[edit] Nomenclature

Several of the people mentioned in this article, including Blumenthal and McGee, have stated that they do not consider their work to be "molecular gastronomy." The tone of this article implies that they are followers of This, which they would certainly contest. I wonder if the structure of this article should be changed to more accurately reflect this.

Indeed. Adria, Blumenthal, McGee and Keller have written a kind of manifesto repudiating the term. I think this article requires a full rewrite now. I'll start on it. Shermozle 05:44, 14 December 2006 (UTC)

I've had a first stab at a partial rewrite. Feel free to continue improving it! Shermozle 05:59, 14 December 2006 (UTC)

[edit] Definitions unsourced

The definitions are unsourced, and given that McGee has repudiated the term, I have removed them. Shermozle 05:46, 14 December 2006 (UTC)

[edit] No actual content

This entry doesn't actually say anything. There is no mention of what the techniques of "molecular gastronomy" are other than to indicate that they are "new." The claims that it seeks to "explore existing dishes" and "invent new dishes" can be said of almost any modern cuisine. It would seem that "molecular gastronomy" is nothing more than marketspeak for "make it up as I go along cooking."

If "molecular gastronomy" is really "the applicaiton of science to culinary practice," then Alton Brown is the current king. For example, he has explained the difference between amylose and amylopectin in starch, which sources of starch provide what balances, and why you would use one particular starch as a thickening agent in one application (high heat) whereas you'd use another in a different one (low heat) due to the way those two starches behave.

But is that "molecular gastronomy"? I don't know. Nothing in this article actually says what it is. Rrhain 13:55, 01 February 2007