Molecular gastronomy is more familiar to Europe than the U.S. A New York Times columnist had sent a “high-school-French” email to the publisher of This's Les Secrets de la Casserole, asking why it had been translated into some ten languages, including Polish, before approaching the huge English-speaking market. She never received a reply and surmised that her French was so bad they simply thought her email was spam. Happily, Dr. This kindly responded to my emails…and in English!
He clarifies that molecular gastronomy is very different than Culinology®. Also, the initial molecular gastronomy program, his Ph.D. thesis, was wrong since it was a mix of science, technology and politics. Its objectives are now: 1) Explore the love component of cooking. 2) Explore the art component of cooking. 3) Explore the technical component of cooking, including precisions and definitions.