When does cooking become molecular gastronomy? 烹飪何時變成瞭分子美食學？

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A kitchen or a lab?

這到底是廚房還是實驗室？

This is what happens when science meets culinary arts.

當科學邂逅美食藝術的時候，就會產生這樣的結果。

It’s called molecular gastronomy.

這叫“分子美食學”。

A movement that incorporates science in the preparation and artistic presentation of food.

它是一個將科學融入食物制作及藝術食品外觀的發展方向。

These tourism students in Serbia are here to learn the basics.

這些塞爾維亞的旅遊專業學生正在這裡學習一些基本的知識。

They are going to make a Greek salad.

他們要做希臘沙拉。

The recipe usually includes tomatoes, cucumbers, feta cheese, red onions, olive oil and oregano.

該食譜通常包括西紅柿、黃瓜、羊奶酪、紅洋蔥、橄欖油和牛至葉。

Marko Martinović, Cookery professor

“Molecular cooking is a combination of laboratory and kitchen, so we use instruments from physics and chemistry labs, and additives which provide certain characteristics to the ingredients we use. For example, we did not use slices of fresh tomatoes, but we produced tomato jelly, or gel. We did not add oregano in the usual way, but we made oregano tea that had been cooked in tomato water. We also made red onion foam. Red onion is traditionally sliced and added as rings, but we processed it and presented it in a different way, and kept the smell and aroma.”

馬可·馬丁諾維奇烹飪學教授

“分子烹飪是實驗室跟廚房的結合，因此我們會使用物理和化學實驗室的儀器，並添加一些能賦予某些特性的添加劑到我們使用的食材中。比如說，我們沒有使用新鮮的西紅柿切片，但是我們制作瞭番茄果凍。我們沒有按照常規做法加入牛至葉，而是用番茄水煮瞭牛至葉茶。我們還制作瞭紅洋蔥泡沫。傳統的做法是把紅洋蔥切片制成洋蔥圈後加入，但是我們對它進行瞭加工，以不同的方式呈現並保留瞭它的氣味和香氣。”

The term ‘molecular gastronomy’ was coined in 1988 by physicist Nicholas Kurti and chemist Hervé This.

“分子美食學”這一術語是由物理學傢尼克拉斯·科蒂和化學傢何維·蒂斯於 1988 年創造的。

They explored the science behind traditional cooking methods. But its precise techniques bring the costs up, and the meals can be expensive.

他們探索瞭傳統烹飪方法背後的科學原理。但是其中的精準技術增加瞭烹飪成本，飯菜可能會因此變得很昂貴。

Many believe molecular gastronomy is only for the rich. Molecular gastronomists don’t agree.

很多人覺得分子美食學隻為富人專享。然而，分子美食學傢不同意這一觀點。

Marko Martinović, Cookery professor

“Today, we came to a universal conclusion that molecular gastronomy is not exclusive any more, but rather its scientific techniques are used to improve the quality and presentation of traditional meals. It is very important that everything is measured. We must abide by the procedure and precise time. All of this was researched scientifically. If you deviate a bit from the process itself, the result will not be the same.”

馬可·馬丁諾維奇，烹飪學教授

“今天，我們得出一個普遍的結論：分子美食學不再隻是某些人的專屬，實際上它采用的科學技術可用於改善傳統美食的質量和外觀。烹飪過程中的一切都要經過精確的計量，這非常重要。我們必須遵守嚴格的程序和精準的時間。這一切都是經過科學研究的。如果你對程序有一絲的偏離，結果都不會一樣。”

A Greek salad with a stronger flavour and in a different shape and form.

這道希臘沙拉的味道更濃鬱一些，形狀和形式也與眾不同。

But is it more about science and art than everyday meals?

但它是不是更具有科學和藝術性，而不是為瞭滿足日常餐飲呢？