Results 131 to 140 of about 1,135 (169)
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Molecular Gastronomy in Lebanon
Journal of Culinary Science and Technology, 2012Molecular gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of molecular gastronomy, gathering people from different backgrounds (academia, food industries, and culinary ...
Barbar, R., This, Hervé
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Molecular Gastronomy in the UK
Journal of Culinary Science and Technology, 2012Following the success of UK chefs such as Heston Blumenthal and Sat Bains, the application of science to cooking is becoming increasingly popular in the UK. Initially, this started in the big food science centers of UK universities, but now science is becoming embedded in catering courses, and evening lectures on science-related food topics are ...
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Culinary Science in Denmark: Molecular Gastronomy and Beyond
Journal of Culinary Science and Technology, 2013Noting that Denmark is traditionally an agricultural country and that a large part of the gross national product derives from the export of meat and processed food products, this article points out the paradox that only during the last decade has some Danish food-related research been genuinely driven by gastronomy and gastronomic innovation, and only ...
Jens Risbo +2 more
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Molecular Gastronomy in Ireland
Journal of Culinary Science & Technology, 2011This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland.
Juan Valverde +2 more
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Molecular Gastronomy, a Scientific Look at Cooking
Accounts of Chemical Research, 2009Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a ...
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Molecular Gastronomy: A Universal Portal to the Molecular Sciences
2021By providing answers to simple questions, such as why certain apples turn brown once bitten, to more complex questions, such as the advantages of sous vide cooking, molecular gastronomy provides a motivating reason for learning the underlying chemical, biological, and physical properties.
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2020
Молекулярная гастрономия - это научная дисциплина, изучающая физические и химические превращения, происходящие во время приготовления пищи. Иногда это название ошибочно дается применению научных знаний для создания новых блюд и кулинарных приемов.
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Молекулярная гастрономия - это научная дисциплина, изучающая физические и химические превращения, происходящие во время приготовления пищи. Иногда это название ошибочно дается применению научных знаний для создания новых блюд и кулинарных приемов.
openaire +1 more source