This cuisine often utilizes techniques like 'sous vide' and emphasizes molecular gastronomy. It frequently features foams, gels, and unusual ingredient combinations.

1. It gained prominence in the late 20th and early 21st centuries.
2. It is often associated with fine dining and avant-garde restaurants.
3. It emphasizes scientific precision in food preparation.
4. Popularized by chefs like Ferran Adrià.