Molecular gastronomy - beet foamOxford  Professor of Physics,  Nicholas Kurti, and French physical chemist and magazine editor, Hervé This, coined the term molecular gastronomy. American food science writer Harold McGee and English cookery teacher Elizabeth Cawdry Thomas were also involved in conducting early workshops for chefs on the physics and chemistry of cooking. Foams, gels, dirts and ‘caviars’ resulted.