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"The Physicist in the Kitchen" TV show airs.
A precursor to molecular gastronomy, Nicholis Kurit hosts one of the first a black and white television cooking shows in 1969 entitled "The Physicist in the Kitchen" where he demonstrated techniques such as using a syringe to inject hot mince pies with brandy in order to avoid disturbing the crust. -
Molecular Gastronomy term is coined.
The term "molecular gastronomy" was coined sometime in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Molecular Gastronomy is to investigate the chemical and physical changes in food while it's cooking. -
Note by note cooking.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing note by note". -
Period: to
Cooking of the 21st Century
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Modernist Cuisine Published
Has been called "the most important cookbook of the first ten years of the 21st century". And "the cookbook to end all cookbooks". -
Trace doesn't find enough on these subjects for more events.
