molecular mixology
n.— «Mr. Klemm, director of cocktail development for B. R. Guest, which owns Primehouse, is one of a handful of freethinking bartenders who have taken to the idea of employing the techniques of avant-garde cooking to their work behind the bar, a trend that’s being called “molecular mixology.”…Many of the bartenders and chefs I spoke with complained that “molecular mixology” is not a wholly accurate designation for a trend that is less about molecular science and more about techniques that chefs are adapting and discovering in their kitchens. The name is a tweak on molecular gastronomy, a term for the application of scientific principles to cooking, coined by Hervé This, a French scientist.» —“Two Parts Vodka, a Twist of Science” by Peter Meehan New York Times May 10, 2006. (source: Double-Tongued Dictionary)
Further reading
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