At OHM2013, I gave an introduction talk on molecular cooking.
From the program:
A lecture and workshop on the fine details of cooking, processes that cook our food, how to optimise them and how to use technology to exploit them.
In this lecture we will show the physical and chemical processes that occur when cooking food. (We will also explain why your mom was wrong in a lot of cases.) This will help us to optimise the cooking process and the experiencing of the food.
In the workshop, building on this knowledge and using modern technology, we can then create completely new dishes with textures and tastes you have never experienced before. We will use a variety of readily available kitchen and lab equipment to show/smell/taste/feel/hear how to make perfect/weird/funny/mind-boggling recepies and how to extend on them in your own kitchen.
Vacuum? Of course.
High pressure? Sure.
Tightly controlled temperature? Can’t live without it.
Chemicals? When required.
Edible weirdness? Hell yeah!
The slides can be found here.