Keyword: «molecular gastronomy»

This article analyzes the changes in the culinary preferences of Russians over the past decades, driven by economic, social, and cultural transformations. It examines how restaurants and cafés are adapting to new conditions by considering both global trends and local traditions. The article notes that sanctions and changes in logistics have resulted in a focus on local products and a resurgence of interest in traditional Russian dishes, while incorporating modern culinary technologies and evolving food preferences. It discusses how the growing interest among Russians in healthy eating, eco-friendly products, and vegetarian cuisine is bringing new demands to the successful restaurant business.

The article highlights the main aspects of molecular gastronomy as a branch of cooking, which is becoming more and more popular in the world every year: history, principles and methods of preparation, as well as the impact on gastronomic culture. Molecular gastronomy uses scientific approaches to create unique flavors and textures. The boundaries of traditional food preparation are expanding, thereby attracting the general attention of consumers of catering services. The article also highlights the environmental aspects of molecular cooking, educational potential and impact on the development of technologies in the field of nutrition. The material expands the content of culinary training at the college.