When we hear molecular gastronomy in relation to Shokugeki no Souma, there is one name that trumps the rest… Alice Nakiri. She has an almost encyclopedic knowledge of all things in the realm of molecular gastronomy and understands everything from the gadgets and machines that are used to the interaction of the chemical compounds. This knowledge shows a deep understanding of chemistry as well as cooking to be a truly accomplished chef in the realm of scientific cooking that is molecular gastronomy. But what is molecular gastronomy anyways? This article will explore more into this interesting way of cooking and give you a deeper appreciation for the skills that Alice and her family possess.
Molecular Gastronomy… What is it?
Molecular gastronomy is a form of cooking that incorporates the chemistry of its components into the dish’s evolution. This allows for a far more innovative and creative dish than would have otherwise been introduced. By altering the texture and form of food, one can create an entirely new dish that is surprising. Equipment such as centrifuges and sous vide are commonly used in cooking using molecular gastronomy. Tools are borrowed from science labs to create a new way to incorporate physics and chemistry into the cooking by using techniques such as spherification as well as countless others. By using compounds such as sodium alginate, a chef can influence the way that the ingredients will blend together to create something entirely unique. This type of cooking requires complex knowledge of both cooking and science but can create a new dish with completely new possibilities.
Molecular Gastronomy in Shokugeki no Souma (Food Wars! Shokugeki no Soma)
Alice Nakiri shows us a wide variety of dishes using molecular gastronomy. The most varied dish that she creates is likely the bento box that she makes during the competition of season 2. This is a perfect showcase of her talents and of how she can influence her ingredients to take on an entirely new shape and texture. We also see her explain concepts that are difficult to understand in a more simplified way to help the viewer relate the chemical concepts they see into an easier concept. Souma adapts these concepts to his own cooking to become a better chef later in both season 2 and 3. Other characters have used techniques of molecular gastronomy in their own cooking but Alice Nakiri is for all intents and purposes the queen of molecular gastronomy.
Molecular gastronomy introduces a variety of new concepts for viewers to explore in their own cooking. This is not something that many people study in their everyday lives but can influence cooking in an entirely new and interesting way. Alice Nakiri is a great introductory character when discussing molecular gastronomy. She explains complicated concepts in easy to understand explanations. Her unique take on cooking is an inspiration to everyone who watches her and motivates even the worst cook to be better in the kitchen.
We hope that you have enjoyed reading our article and learning a little more about molecular gastronomy. As always, if you have any questions or comments please feel free to leave them in the comments section below.