Molecular Gastronomy is the science that investigates the physical and chemical processes that occur while cooking. The term is commonly used to describe the blend of physics and chemistry to transform the tastes and textures of food. Molecular gastronomy is also known as modern cuisine, experimental cuisine or avant-garde cuisine. Innovative dishes created by molecular gastronomy include hot gelatins, faux caviar, spherical ravioli, gelled spheres that burst in your mouth and dishes that release flavors in sequence. Herve This, the “test tube chef” is credited with being the father of molecular gastronomy and believes that chemical compounds will put and end to food spoilage and solve world hunger.