Results 101 to 110 of about 1,616 (196)

Understanding Molecular Gastronomy: The Consolidation of Cooking And Science

open access: yes, 2015
The disciplines of science and cooking have recently come together under the term molecular gastronomy. Molecular gastronomy is a sub-field of food science that investigates the production, preparation, and perception of a meal.
Amina, Tyler
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Moleküler Gastronomi Kavramı (The Concept of Molecular Gastronomy)

open access: yesJournal of Tourism and Gastronomy Studies, 2016
Menekçe Cömert, Osman Çavuş
openaire   +1 more source

Introduction to molecular gastronomy or talks with Mojmír

open access: yes, 2005
This popular lecture gives an introduction to molecular gastronomy as originally founded by Hervé This and Nicholas Kurti. This scientific discipline covers the gap between food technology and practical gastronomy.
Raab, Miroslav
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Molecular gastronomy and the foundation “Food Science and Food Culture”

open access: yes, 2006
Molecular gastronomy and the foundation “Food Science and Food ...
This, Hervé
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MOLECULAR GASTRONOMY IN FUNCTION OF SCIENTIFIC IMPLEMENTATION IN PRACTICE

open access: yes
Modern culinary direction - molecular gastronomy is very complex, and the relative youth of that direction affects the ignorance of the matter by a large number of professionals and the general public.
Perman, Luka   +2 more
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Molecular gastronomy in modern eating culture

open access: yes, 2017
Suhar A. B. Molecular gastronomy in modern eating culture / A. B. Suhar ; sci. adviser M. P. Untila // Збірник наукових праць молодих учених, аспірантів та студентів / Одес. нац. акад. харч. технологій; гол. ред. Б. В. Єгоров, заст. гол. ред. Н.
Suhar, A. B.
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