Results 161 to 170 of about 1,616 (196)
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Molecular Gastronomy, a Scientific Look at Cooking
Accounts of Chemical Research, 2009 Food 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 ...
This, Hervé
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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: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
David Julian Mcclements +2 more
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, 2014 Molecular gastronomy is the new direction of gastronomy mostly initiated by idea of implementation of science in cooking.
Talaver, Ihor
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Molecular gastronomy in function of scientific implementation in practice [PDF]
UTMS Journal of economics, 2011 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. It is precisely this lack of matter which causes a number of disagreements between chefs and scientists, while there is a number of related debates ...
Ivanovic, Slobodan +2 more
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, 2015 Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.
Koveshnikova, Diana, Chala, Kateryna
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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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