Gastronomy: an overview of molecular gastronomy awareness / Farhan Faat, NurSyafiqah Selahi, Rafidah Aida Ramli, Zubaidah Ali Tan and Firmanshah Faat

The world ofgastronomy is no longer peculiar anymore for young culinarians and kitchen instructors. A current trend ofmodern cuisine incorporated with molecular gastronomy knowledge has widely been used all over the world. It is a study comprises ofscience andfoodfor a better understanding. Varieties offood additives and equipment have been developed and used, as a result, most of the dish has been improvised and developed with surprise elements. In molecular gastronomy, science is a crucial subject needed to know and understand, others like art and creativity give additional value to the endproduct. Since Malaysia is a developing country and the understanding of molecular gastronomy knowledge is still in the introduction phase. Therefore this study will be conducted as a qualitative approach due to the lack of information and data in Malaysia.
Keywords: Molecular Gastronomy, Molecular Cuisine, Awareness