Gastronomía Molecular y Cocina Molecular: No es lo mismo

There is confusion about what is molecular cuisine and what is molecular gastronomy. In this article we strive to clarify the differences between them and see that, even though they are related, they are not the same. To that end we performed a document revision that enables us to understand how the domains are treated in literature. There is little material published in Spanish on either term, which are used interchangeably, which is confusing. Molecular cuisine is still considered innovative, which implies ignorance about its history and development. Molecular cuisine is a set of techniques, ingredients, equipment, and goals that is part of the cook’s panoply. Molecular gastronomy is the scientific study of ingredients and their transformations from Physics, Chemistry, and Biology.