Alimentary Experiments: How Science Got Into Our Kitchens
Often considered only the domain of electronics and technology, innovation applies in every realm of human endeavor. This paper investigates the evolution of Molecular Gastronomy as a field that demonstrates the principles of innovation. It examines this disciplineΓÇÖs origination, diffusion, and widespread adoption. Four consecutive phases in its development are thus identified as: (1) Technology and Efficiency; (2) Experimentation with Food; (3) Haute Cuisine; and (4) Available for Everyone. These phases and phase transitions are closely analyzed using D. A. Norman and R. VergantiΓÇÖs theory of Incremental and Radical Innovation as well as E. M. RogersΓÇÖ theoretical work on Diffusion of Innovation. As a result, Molecular Gastronomy can be named a field of radical innovation, where each change in phase can be directly related to a reduction in uncertainty. Further, its diffusion within each phase is examined amongst different social systems in order to depict possible trajectories of the future evolution of Molecular Gastronomy.
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