Although we are often unaware of it, the creative process is something that is present in practically everything we do. It is part of human nature. Not all of us have the surname "da Vinci", "Einstein" or "Newton", but one thing is for certain – even in more basic tasks such as managing household bills, planning holidays or even lying, cognitive neuroscience tells us that creating is part of us. Intrinsically.
Molecular gastronomy, a trend which is increasingly invading the tables of many chefs, is also an example of the wonderful world of the creative process. In short, it can be defined as the "manipulation of ingredients by techniques that exploit their physical or chemical properties". It sounds complicated, but trying to simplify it we can say that it is nothing more than taking something which has always been done in a more or less empirical way, and making it scientific, opening a universe of new possibilities with the use of avant-garde techniques and technology.
But the question has to be asked: is it really so important in practice, from the "user's point of view" (or the diner's, in this case), to understand the metaphysics of Grandma's soup or the unmatched chocolate mousse that Auntie used to bring to Christmas parties? To understand how the beans react chemically with the cabbage inside the pot or the chocolate with the “stiff peak" egg whites? Not really, but only as consumers of the final product. The kitchen is, and always has been, molecular, because in truth everything that is matter is composed of molecules and chemical reactions have always existed. Even in Grandma's very refined soup, which had the gift of awakening the senses.