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A History of Molecular Gastronomy
How to Cook an Egg
Rachel Ankeny, professor of gastronomy, talks about big-picture bioethics.
7:00p Wednesday 8 Nov 2007, Oregon State University
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Rachel Ankeny is Senior Lecturer in the School of History and Politics and Manager of the Graduate Program in Gastronomy at the University of Adelaide, Australia. She holds a PhD in History and Philosophy of Science from the University of Pittsburgh and a Master of Arts degree from the University of Adelaide.
Although the term “molecular gastronomy” was coined only in the late 1980s, investigations of the application of science to culinary practices have a long history. So what distinguishes recent efforts, and more generally, what is molecular gastronomy as opposed to food science? Rachel’s talk explores the concepts underlying molecular gastronomy and particularly its connections to the content and rhetoric of molecularization in the late twentieth century.