Generation Y Acceptance Molecular Gastronomy

Molecular gastronomy is representing the latest culinary trend, but why it can be a culinary trend and is the molecular gastronomy going to stay long in the culinary market. For the Gen Y will pay for this new trend of dining experience? In my opinion, I would like to analyse how I though the molecular gastronomy can had their pacific diners but why it cannot stay long in the market.

The ancients had a saying:" Hunger breeds discontentment", which mean food is genuinely important and needed for everybody. In Chinese community we also have a slang " Food is bigger than emperor" in can prove how important that people need food in their life. Presently with the progress of technology is improving and developing, culinary trend also get impact on that. The culinary trend is following the step too, nowadays the culinary trend become more and more interesting and creativity. Since the technology is developing nicely, people easy to get the ideas and the information from the whole world.

Molecular gastronomy can be considered as the latest peak in the culinary trend. But what is molecular gastronomy? Molecular gastronomy is a sub discipline of food science that endeavors to investigate the physical and chemical conversions of ingredients that transpire in cooking. Brief the molecular gastronomy in the easiest way is inside the cooking method we add in the technique of chemical and physical. For examples the nitrogen ice-cream, a bubble but can taste the soup flavor etc.

In my personal opinions I got 4 side to think about why the molecular gastronomy can be food trend presently. First, it is because the molecular gastronomy appearance genuinely attractive people, it is an eye-catcher food for everybody. The appearance of the molecular gastronomy look colorful and the shape of the food also let people surprise about that. Sometimes, people serve the food with dry ice or light or nitrogen, it can come out the effect to catch people eyeball. Besides that, the cooking method is exactly different than the traditional cooking method. In the traditional way cooking method is really simply and we actually can do it in our home because traditional cooking method just need so simply kitchen equipment and normal ingredient that we can buy and plant it by ourselves. But for the molecular gastronomy is totally different because this type of cooking method we need to use edible chemical and some special equipment to cook and present the food. In addition, molecular gastronomy is actually like food science, we need so particular and professional knowledge to do the research.

On the other hand, the diner dining experience for me also a main influence that molecular gastronomy can be the new food trend, most of the molecular gastronomy restaurant design and innovation are really modern and trendy. Besides that, the molecular gastronomy not only catch the diner eye ball, the texture of food also will subvert the diner taste buds and mindset. Because of the cooking method is different than traditional cooking method, molecular gastronomy assimilation with chemical so the diner experience will totally get truly surprises during dining. In addition, Gen Y consumer behavior also related to molecular gastronomy because they like try something new and interesting, they also access to a lot of online information it will let them know more about molecular gastronomy. The big point for the Gen Y consumer behavior is they need something can exactly surprising them, so I believe molecular gastronomy should be one of the dining experiences that they will like it.

But that still have some points that molecular gastronomy would not stay long in the culinary market. First of all molecular gastronomy is not suitable for everyone, some diner might be will feel it weird or taste weird even it is interesting for the first bite. And because of that,it will just only be a trend because people lose their passion very fast, once some different cooking trend come out people will just go for that and molecular gastronomy will just be a past trend. Also, the cooking process of molecular gastronomy actually very complicated so the price will be charge really high, which mean not all the customer has that ability to pay for the molecular gastronomy.

Nowadays people began to advocate healthy diet, organic and eat green fruits and vegetables, molecular gastronomy for this type of diner should be the problem. Because people will think that is chemical inside the food or the cooking method will destroy the ingredient original structure also about the nutrition will loss, that is why I think molecular gastronomy will not able to be a long term cooking trend. Molecular gastronomy is really special and different than other cooking trend but at the same time people get used to it to eat the normal and original structure of food, subvert the diners taste bud will not be an easier thing to let diner just enjoy and accept without any negative opinions. People used to drink the soup with either thicker form or light form but I am not sure is everyone can accept a bubble form of soup. Yes, I am sure the dessert should be fine and easier to get acceptance by Gen Y but main course I might doubt about that. The last point that I think molecular gastronomy will not stay long in the market is there is too much competitor in the culinary market, people actually non-stop to invert new trend/ dining experience to replace other previous culinary trend.

In Malaysia we only have 3 molecular gastronomy restaurants in Kuala Lumpur, which is Dewakan Restaurant, Babe Restaurant and Lafite. In my opinion molecular gastronomy is still not a big culinary trend in Malaysia yet at least, maybe there is some molecular gastronomy skill already in the market but it cannot mean there can stay long in the market. I had an experience to try the molecular gastronomy for me I did not like it at all when the molecular gastronomy went to main course or soup. I prefer original food taste with original food texture and structure, so for me I am literally not a molecular gastronomy diners. When I tasted the chicken breast by the cake texture I totally get surprising in the 100% of bad way. But some of my friend like the surprise and even took all my food on that meal. I am not 100% though molecular gastronomy will not be success because it is a very extreme market, customers only like or do not like directly. The diner cannot judge the molecular gastronomy only look on it, the diners should be taste it and enjoy the dining experience and just can decide do you like it or not.

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