Molecular gastronomy is a novel discipline within the food science area. Its main difference with the traditional food science and technology studies is its focus on kitchen restaurant and home kitchen levels. It is the constituent of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and chemicals. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988.
