The impact of molecular gastronomy on customers' decision to eat at a restaurant

Abstract

In addition to sustaining life, food and drink also contribute to a cultural aspect known as culinary culture. The cultural level and aesthetic awareness of a person, a family, a community, and a country can be inferred in part from their eating habits. Additionally, the emphasis on aesthetics in Vietnamese cuisine is growing. “Gastronomy” The culinary business has also benefited from the significant advances in science and technology. A culinary school founded in the 20th century that has used scientific theory to cooking techniques is undoubtedly worthy of attention when discussing the integration of science in modern cuisine. Molecular Cuisine The new door aids Chefs in reaching the peak of ability and ultimate inventiveness while also carefully examining the modifications and results of physical and chemical elements during the cooking process. Molecular cuisine can be defined as the use of contemporary technology to change the molecular structure of each component, giving each meal a unique flavor. Dry substances can be turned into a wonderful liquid mass and vice versa with the aid of molecular gastronomy. The confluence of the three sciences, physics, and food requires a complex processing procedure in order to produce delicate and elegant foods. This study demonstrates the variables affecting Vietnamese people's desire for molecular cuisine and willingness to pay for an experience.