Results 11 to 20 of about 6,185 (228)
Molecular gastronomy : basis for a new culinary movement or modern day alchemy? [PDF]
, 2010 To explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach - Literature review summarising past culinary innovations then focusing on the origins and evolution of molecular ...
Cousins, John +2 more
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Molecular Gastronomy in Spain [PDF]
Journal of Culinary Science & Technology, 2014 [EN] Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientificand technological universe in the culinary area. Nowadays, this is a well-established
García-Segovia, P. +8 more
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 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
Linden, E., van der +2 more
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Introduction to molecular gastronomy and to its applications in science education
LUMAT, 2013 This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative molecular gastronomy education research and development project started in 2011, as well as an ...
Jenni Vartiainen +2 more
doaj +1 more source
Dr Spock's Food Festival [PDF]
Journal of Tourism Futures, 2015 Purpose – The purpose of this paper is to make the reader think about the consequences of food scarcity and how science would deal with the situation portrayed through Dr Spock's Food Festival set in Tokyo 2050.
Katherine Findlay, Ian Yeoman
doaj +1 more source
Improvement of business performance in restaurants using innovation strategies [PDF]
Turističko Poslovanje, 2014 Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry.
Gagić Snježana +2 more
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Gastronomy as a Tourism Attraction for Łódź [PDF]
, 2017 Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is
Stasiak, Andrzej
core +1 more source
BIOINGREDIENTS FOR MOLECULAR GASTRONOMY
European Science, 2023 Information is provided on the understanding of specific bioprocesses of consumption and mechanisms of food preparation based on a combination of data on the properties of important biological molecules at the level of biopolymers and their ...
Roman Boiarskyi +2 more
openaire +1 more source
Plants, 2023 Petroselinum crispum (Mill) Fuss is an aromatic plant belonging to the Apiaceae family and used in gastronomy as a spice. Several studies have been developed in leaves but studies are limited in seeds, especially the essential oils obtained from seeds ...
Oscar Herrera-Calderon +10 more
doaj +1 more source
Molecular gastronomy as an important segment of modern gastronomy in the catering of Serbia [PDF]
Turističko Poslovanje, 2019 Modern catering trends tend to form a unique, authentic offer that will attract and retain as many guests as possible. Of all contemporary and modern gastronomic trends, the first place is occupied by the offer of food prepared according to the ...
Obrenović Dušica +3 more
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