In his well-researched, intriguing and engaging article, Dr. Hervé This uses his expertise to explain molecular gastronomy to scholars and amateur readers, in a credible and confident manner. As a physical chemist at the Institut National de la Recherche Agronomique at AgroParisTech, he researches the scientific components of cooking. Today, this remains the “father” of molecular gastronomy, making it a credible source for discussing this topic using the investigation of culinary processes through chemistry and physics. On the contrary, in the credible article “Molecular gastronomy: a food fad or science to support innovative cuisine?” César Vega and Job Ubbink present similar information, but provide a much more in-depth discussion of molecular gastronomy, rather than an overview like this. Vega holds a PhD in food science and a culinary degree from Le Cordon Blue which he uses today as a researcher at Symbioscience (in the US). Ubbink currently holds the position of senior researcher at the Nestlé Research Center in Switzerland, with a degree in physical chemistry and biophysics. Arguing that molecular gastronomy adds to the division of food science that uses chemistry and physics to study culinary processes, the five main objectives of molecular gastronomy are discussed: (1) Culinary proverbs and know-how, (2) Understanding processes and culinary recipes, (3) New products, new tools, new methods, (4) Inventing new dishes and (5) Science and the citizen. Vega and Ubbink discuss the concepts, approaches, and findings of molecular gastronomy and highlight their relationship to the fields of food science and technology (375). Additionally, Vega and Ubbink discuss many other topics listed below... half of the article... and their own articles, citing a variety of sources such as journals, books, and presentations. Furthermore, this encourages the continued research of molecular gastronomy, so that society can relate the culinary arts to the concepts of science, allowing the public to further improve everyday culinary practices. Concluding their article Vega and Ubbink state that the impact of food on human health continues to grow in popularity, which in turn encourages food scientists to continue research in this field to strengthen the creativity of healthy food and communicate the knowledge learned to the company. , Hervé. “Molecular gastronomy”. Angewandte Chemie International Edition 41.1(2002): 83–88.Vega, César and Ubbink, Job. “Molecular gastronomy: a food trend or a science to support innovative cuisine?” Trends in food science and technology 19 (2008): 372-382.