Molecular Gastronomy within the Geography of the Kitchen

The interest surrounding food has grown considerably in the 21st century, with an ever increasing awareness on culinary science and molecular gastronomy. The modern chef has taken on a new image: utilizing centrifuges, vacuum sealers, and homogenizers in addition to the simple pot and pan. What effect does this have on the geography of cuisine, and how does food chemistry play a role in the understanding of character, gender, and culture in the space of the contemporary kitchen? Through a culmination of culinary labs, readings, and videos, I am exploring the realm of food science and considering the questions, benefits, and consequences that may arise.