When was Molecular gastronomy first applied in the kitchen?
The question needs rephrasing, because there are two options :
1. when was molecular gastronomy done for the first time?
2. when was is "applied", i.e. when were the results of MG used in the kitchen?
And the answer is simple :
1. MG was done for the first time when it was named, i.e., in 1988, by me and Nicholas Kurti.
This
does not mean that we did not make anything before, on the contrary,
but before the name was officially given, it was a "prehistory". And
here, the prehistory began a long time ago, because the pharmacist
Geoffroy, in the early 18th century, was already studying the chemistry
of meat stock, for example.
By the
way, forget Brillat-Savarin, because he was not a scientist, but a
lawyer. And all what he writes is fiction, like in a novel. Even the
osmazome has nothing to do with the real osmazome, a concept and a name
given by the French chemist Jacques Thenard (an ethanol extract of
meat).
Brillat-Savarin never studied cooking: he wrote a book. And he did not know anything about chemistry.
2.
About application: indeed because the application of sciences is not
science, but technology, I gave the name "molecular cooking" to this
modern way of cooking, which is to use hardware from laboratories
(chemistry) to cook. I promoted that since 1980, but I gave the name
itself only in 1999, because there was much confusion between cooking and
sciences (of nature), in particular between cooking and molecular
gastronomy.
