Results 31 to 40 of about 1,616 (196)
Creating bespoke note by note dishes and drinks inspired by traditional foods
Journal of Ethnic Foods, 2020 French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A
Róisín M. Burke +2 more
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Dispositions in the Kitchen: A Metaphysical Model for Molecular Gastronomy
Humana.Mente: Journal of Philosophical Studies, 2020 In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at
Donatella Donati
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Development of a “Clear-Heat-and-Detoxify” Chicken Breast Prepared Dish Using Molecular Gastronomy [PDF]
BIO Web of ConferencesIn this study, we combined the traditional Chinese medicinal formula “Wu Wei Xiao Du Yin” (Five-Ingredient Detoxification Decoction) with a low-temperature vacuum cooking approach from molecular gastronomy to develop a functional prepared chicken breast ...
Wang Xinping
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Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
Foods, 2020 Magic and dining have long been popular forms of entertainment. What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of ...
Charles Spence Jozef Youssef +1 more
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Molecular gastronomy : basis for a new culinary movement or modern day alchemy?
, 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, J. +5 more
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Thermal Coals Revalue: Environmental Implications
Proceedings, 2018 Being thermal coal such an abundant resource in Spain, we are looking for alternative uses for it. This would enable its future use in different fields, same of them already classic, such as: new materials (graphene, activated carbon, molecular sieves ...
Juan José Vidal-Lombas +2 more
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, 2023 International audienceIts various sections invite authors to publish results that would otherwise have remained confidential or would have been difficult to publish in more traditional scientific journals.
This, Vo Kientza, Hervé
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Forest Systems, 2022 Wild fungi are one of the most characteristic and diverse non-wood forest products from native and planted forest environments and grasslands in the Patagonian Andes. Through the technological and scientific platform “Patagonia Fungi, trails and tastes®”
Carolina Barroetaveña +1 more
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Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”
LUMAT, 2013 The recent years have seen an increased interest in science education aimed towards the nature of science and inquiry. Within this context, promotion of reasoning and argumentation in school science has come forth as an important field of research.
Erik Fooladi
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LUMAT, 2013 This article discusses how to study protein chemistry meaningfully in the context of molecular gastronomy by supporting higher-order thinking skills. The instruction also includes several myths that the students can reflect on.
Anna- Sofia Vilhunen +2 more
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