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It is a scientific discipline that was introduced under the name of molecular and physical gastronomy and later abbreviated to molecular gastronomy. It was created in 1988 by Hervé, a chemical physicist, and Nicholas Kurti, a former professor of physics at Oxford University. They were interested in the science behind the phenomena that occur during culinary processes. Although food science has been around for a few centuries, it has historically focused on the chemical composition of ingredients and the industrial production and nutritional properties of foods. Molecular gastronomy, on the other hand, focuses on the mechanisms of transformation that occur during culinary processes in home and restaurant cooking, a field that has historically tended to rely heavily on tradition and anecdotal information. Molecular gastronomy seeks to generate new knowledge based on the chemistry and physics behind culinary processes.