...Index Molecular Gastronomy 3 Introduction 3 Areas of Investigation 4 Techniques, Tools and Ingredients 4 Perception 5 Restaurants 6 Alinea 6 elBulli 6 The Fat Duck 6 Schwa 6 Puesto 33 7 The Inventing Room 7 Conclusions 7 Article: 9 Images: 10 Bibliography 12 Molecular Gastronomy Introduction Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term molecular gastronomy first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations...
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...Molecular Gastronomy It has many names: culinary alchemy, avant-garde cooking, scientific cooking, scientific cuisine, progressive cook¬ing, experimental cuisine, and molecular cooking … but is it all the same? Many believe it represents a new culinary genre that those “out there” chefs do. Reactions to this new culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots. Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.” Molecular gastronomy was born in 1988, when...
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...JAVIER GARCIA, a 28-year-old neuroscientist at the University of California, Irvine, was in the campus pub recently having a grilled cheese sandwich. But before he took a bite, he snapped a digital picture of it, cheese artistically oozing between toasted white bread, just as he has photographed everything he has eaten in the last five years. Every other week he posts the photos on his Web site, ejavi.com/javiDiet, providing a strangely intimate and unedited view of his life and attracting fans from as far away as Ecuador. The nearly 9,000 photos leave nothing out, not even snacks as small as a single square of shredded wheat. When he lost his iPhone while visiting New York last month, he pleaded with exasperated friends to take pictures of his food and to e-mail them to him, lest his record be incomplete. “It was a nightmare,” Mr. Garcia said, particularly because the unfocused pictures “were not the quality I’m used to.” Continue reading the main story Related Coverage interactive What Are You Eating Right Now?APRIL 6, 2010 Diner's Journal: How to Take Photos of FoodAPRIL 6, 2010 video Say CheeseAPRIL 6, 2010 In 1825, the French philosopher and gourmand Jean Anthelme Brillat-Savarin wrote, “Tell me what you eat, and I will tell you what you are.” Today, people are showing the world what they eat by photographing every meal, revealing themselves perhaps more vividly than they might by merely reciting the names of appetizers and...
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...Consumption and Experience Economies | Case Study: Tourism and Gastronomy. | | Clarice | 12/14/2011 | “The study of gastronomy clearly has relevance to education and training in the hospitality industry. Accepting that hospitality is based on human exchange ‘undertaken to enhance the mutual well-being of the parties concerned’, then offering advice on what to eat and drink, explaining how these relate to the town’s or region’s culture, and suggesting where and when to find them at their best, are all part of this human exchange which can certainly affect the well-being of the visitor “(Santich 2004, p.15). | Introduction The term gastronomy has been defined in many ways and is evolving overtime. It used to describe sophisticated dishes prepared for the nobility but there are now much wider and even differing definitions. Food tourism can be considered as “a subset of cultural tourism” – to learn through an experience about a previously unknown or very specific culture and environment (Santich 2004). Consequently, one contribution of food is to provide tourists a greater experience. As tourists have to eat and generally at least partially participate in local food experiences, gastronomy has always implicitly been part of the tourism experience. Nowadays, gastronomy takes people to travel to other countries to taste and to know what other people eat, and how do they make such a delicious dish. The gastronomy tourism is a perfect example of what people can do to eat...
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...Love food Let’s start off with the fact that significant changes have been going on in the gastronomy world. With this article, I’d like to give you a brief overview on where gastronomy came from, to give you an impression, but more important, to discuss the drastic changes within the last fifty years. The existing of “gastronomy” all started 5,000 B.C. in Greece and due to handling routes, crusades and cross-border marriages between royalties resulted in the European wide spreading of gastronomy. So after the first notice of gastronomy in Greece, the Roman Empire and England, the existence of gastronomy as we know it, was started in France. Now, with a tiny bit of background on gastronomy, I’d like to discuss the following: “Why have we gone from loving food, to fearing it” (Mallet, G. 2004). First, with quoting the first sentence from the documentary Food Inc “The Way we eat changed more in the last 50 years than in the previous 10,000” and taking this drastic change in food supply into consideration (WSWS, 2015). I’m convinced that it is fair to say that: we are what we eat, but we don’t know what we’re eating. To explain why the gross of the people fear food instead of loving it, I’d like to make myself clear with several arguments: We’re getting used to being scammed, we’re not surprised anymore when vanilla extract is being made from beaver sperm or when there is only 0,05 grams processed dried truffle in the “Bertolli truffle and cream sauce” (KVW, 2015). This...
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...Gastronomy can be defined as the art or science of eating food. It can also mean the studies of food as well as culture. Gastronomic tourism is used to refer to individuals travelling to a specific destination with the local food and drinks being the motivation. It is also known as ‘food tasting’, ‘culinary tourism’ and simply as ‘food tourism’. Tourists who fall under this form of tourism travel with the aim of having unique and memorable drinking and eating experiences. Gastronomic tourism is largely domestic where individuals travel to a certain region of the country to experience different foods and drinks. Many tourists travelling abroad rarely cite food as the major reason for their travel. However, there has been growth in the popularity of certain foods such as Chinese, Indian and Mexican, which has increased the number of people travelling for culinary purposes (Croce & Perri, 2010, p.56). Gastronomic tourists are usually couples of middle age whose income is above average and are usually professionals. This is also similar for other types of tourists. However, those who travel purposely for food spend more than half of their budgets on food. Food, just like many other cultural artifacts is specific for certain countries or regions. As such, a person looking for unique food and drinks would normally demand authentic and different foods that are different from what they are used to. For tourism site to appease such tourists, it is forced to produce foods that are...
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...UNIT 27: CONTEMPORARY GASTRONOMY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning;...
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...@Lemousso “Generation Y. The Millennials. Generation Next.” Barkley • • • • • • • • • • • • • • • • • • • • • • TOP 20 Food Trends 1. Locally sourced meats & seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kid’s meals 5. Natural Ingredients / Minimally processed food 6. New cuts of meat 7. Hyper –Local sourcing (restaurant’s garden) 8. Sustainable seafood 9. Food waste reduction 10. Farm / estate branded items 11. Non-wheat noodles / pasta 12. Gluten-free cuisine 13. Ancient grains 14.Whole grain items in kid’s meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made / artisan ice cream 19. Fruit / Vegetable kid’s side items 20. Artisan cheeses Preparation Method Ethnic Flavors & Cuisine Pickling Ethnic Fusion cuisine Fermenting Authentic ethnic cuisine Fire Roasting Regional ethnic cuisine Smoking Peruvian cuisine Sous Vide Southeast Asian cuisine Alcoholic Beverages Cocktails / Ingredients Micro-distilled spirits Onsite barrel-aged drinks Locally produced beers/wine/spirits Regional signature cocktails “New Make” Whiskey Culinary cocktails Food-beer pairings Food-liquor/cocktail pairings House-brewed beer Edible cocktails Appetizers Vegetarian appetizers House-cured meats/charcuterie ...
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...Gastronomy and the World’s Culture A Recipe for Success or Disaster? Aims and Objectives Numerous divisions exist within a single culture based solely upon differences in preparation, ingredients, methods of eating, traditions, and so on. Numerous objectives will be addressed: globalization and emigration’s effect on cultural food and drink; tourism’s spread of cultural gastronomic competitiveness and misunderstandings; international messaging in cultural gastronomy; the media’s effect on cultural traditions; marketing and thematic cultural cuisine portrayal to the public; the demographic impact on specific cultural cohesion and continuance in gastronomic areas; aesthetic effects and interpretation as gastronomically pertinent; the physiology, emotional, social, and psychological responses triggered by cultural cuisine and the contrary effects when altered or deliberately changed; and the economics of cultural cuisine’s purity or forced changes. The purpose of this study will be to identify, explore, compare, and educate the reader concerning major world cultures over the centuries, particularly as it applies to gastronomy and cultural division in the world today. Introduction Gastronomy is the scientific categorization for the process of eating – searching, procurement, and preparation of food – with a focus on preserving mankind’s existence. It is gastronomy which motivates vine dressers, hunters, hybrid cultivators, and cooks/chefs in preparing food for human...
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...Subject 1: From Miami B. Subject 2: From Caracas IV. Body Paragraph 3 (Point of comparison 3): Food A. Subject 1: In Miami B. Subject 2: In Caracas V. Conclusion Far but Not Different Have you ever realized how similar some cities are even though they are not located in the same territory? Caracas, the capital of Venezuela and a Spanish Speaking city, is located in South America, whereas Miami is located in the United States, an English speaking country. Although the information mentioned above is a well-known fact, both Miami and Caracas are not as different as they seem. Despite the geographic and language differences between these two places, they share certain similarities with respect to the climate, people, and gastronomy. First of all, Miami has the same weather conditions as Caracas. For example, both cities do not have four seasons because it does not snow in both places. Moreover, Miami and Caracas have not only a remarkable hot climate but also have a cold season with strong winds. The weather from these two places is extremely dry in April, May, and June, and it is also windy in December, January, and February. Even though both places have standards which mark the tendency of the weather, sometimes those patterns do not occur precisely. Therefore, it is said that Miami´s climate is as unpredictable as Caracas´s climate in some occasions. So it is better to have an umbrella in your car or purse because you never know...
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...LANDSCAPE THROUGH A SOCIOLOGICAL PERSPECTIVE A COMPARISON BETWEEN 1950-60s AND 2000s NORRA REAL Oskar Åkerstrand ENGLISH COURSE C SPRING 2013 Abstract Food and especially gastronomy is something that has always interested me. Because of my interest of cuisine I chose to write a paper about restaurant culture in Stockholm. My goal was to write about the restaurant life in Stockholm through a sociological perspective, with politics and economics as the main perspectives. Because of time limits I was needed to narrow my view of the restaurant world to two timeframes, from 1955-1965 and 2002-2012. The study is mainly based on literature analyses and attempts to find connection between economical and political events and events in the restaurant world. Through the analysing of literature pertinent to my subject I’ve found that the restaurants and it’s life is highly dependant on it’s society, some changes are of course panoptic but there are certain changes in the political landscape and the economy that has indeed influenced the restaurants. It is important to recognize that we can’t discuss about Stockholm’s restaurant life isolated when there has been major changes in society. Some changes are general for the whole society as well as the country. Keywords Gastronomy, Restaurant life, Sociology Introduction Question Can the development of society mirror on to the restaurant scene of Stockholm regarding array of cuisines, culture and economics? ...
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...Route travels along our Baja California Peninsula and its two coasts, which attract different visitors in search of contrasting experiences. On the Pacific side, expect whales, the Guadalupe Valley vineyards, golf courses, marinas and pristine beaches. On the Sea of Cortés side you’ll find more than 230 individual islands, protected areas, a marine sanctuary, Jesuit missions and the Old Baja ambiance. In between: desert, mountains, cacti and oases. A trio of popular destinations (Loreto, La Paz, and Los Cabos) provides comfort, diverse dining opportunities, world-class golf, easy air access and varied resort amenities. Wine Country, Sea of Cortés, Protected Islands, Desert Oasis, Beaches, Golf, Water Sports, Hiking, Luxury Accommodations, Gastronomy, Whale and Wildlife Viewing Baja California, Baja California Sur Tijuana (TIJ), Loreto (LTO), La Paz (LAP), Los Cabos (SJD) Wine lovers, golfers, eco-enthusiasts, conservationists, divers, explorers, wanderers, free-spirits This route is easily accessed at either its northern or southern end (Tijuana or Los Cabos). The entire route requires long surface travel between cities along the 1,000 km. long Baja Peninsula. Consider doing a circle day-trip from Los Cabos to La Paz and then back along the Pacific Coast (Todos Santos). Or fly into Loreto or La Paz and begin exploring on your own via rental car or deluxe bus. 2. THE MILLENARY TARAHUMARA Here fascinating Amerindian cultures and Spanish Colonial heritage mingle with one of the...
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...Culinary tourism I’m going to talk about gastronomic tourism. In my presentation I’ll tell you what is gastronomic tourism, link between tourism and gastronomy, facts and stats, main destination and 5 major trends. Well, gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel. It is also known as “food tourism”, “tasting tourism” or “culinary tourism”. This means there is a particular audience of people who are willing to travel the world in order to sample and experience authentic international cuisines. Gastronomy plays a major role in the way tourists experience the destination, and indicate that some travellers would return to the same destination to savour its unique gastronomy. Move on to the facts and stats . * Culinary tourism tends to be largely a domestic tourism activity, with consumers travelling to places to eat and drink specific (usually local) product. * A domestic survey of leisure travellers in America found that 17% engaged in culinary related activities. * The growth in popularity of ethnic cuisines like Thai, Indian, North African, Mexican and Chinese throughout the industrialised countries is attributable to a significant degree to tourism where visitors sample local foods and develop a taste for them. * Food and drink festivals constitute the sole instance where the decision to travel is taken only on the grounds of the gastronomic experiences offered. ...
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...The Relevance of: Buddhism, Confucianism, Taoism, Shinto on Asian behavior I)The principles of Buddhism Buddha = Awaken, enlightenment, wise man. Last reincarnation into our world: Siddhartha Gautama (SG) 563 – 483 BC obtained the perfect knowledge. All of us can reach the enlightenment. Buddhism is not articulated around the idea of a god, but it does not denied the existence of one. Human situation is supreme because we are today what we were before and what we will be tomorrow. DHARMA:It is based on the reasonning and the experience of each person, it is the key to inner peace and enlightenment. If you take actions → results. (ne pas oublier les conséquences) TOLERANCE NIRVANA: is the objective of every Buddhist and to do so there are the 4 noble truths and the 8 fold paths. There are 2 other concepts: -Samsara: Perpetual life circle don't fear (reincarnation) -Karma: all the actions in our lives (positive and negative, it depends of the good or the evil of the action.) II)Confucius wisdom The society of humanism and the wisdom of Confucius 551 – 479 BC focused on man as individual therefore the teaching concentrating on a concept. Jun Xi which literally means the son of a sovereign, must achieve a good behavior which does not imply a perfect goodness but involve the goodness of a man to another. In business: Team Spirit The relationship between members of the family and the society is crucial. Loyalty is very important to, as learning, experience...
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...Squishy delicacy Gastronomy is the art and science of cooking and eating good food. The word “Food” as the central axis can be proved by the existence of various food-related sectors and the uses of food in technologies used nowadays. The word “gastronomy” can be interpret in different ways follows by the situation whether in the communication, technology, agriculture, economics, geography, medicine, ethics, history, law, philosophy, religion and philosophy. The one of the part in this review about are more to medicine, culture and technology. Believe it or not, that has an alternative treatment from nature other than modern treatment that can heal our body. Many high technology modern treatments used nowadays are not very effective compared to traditional method of healing. Traditional medicine and treatment are the best and safest way to cure any illness as they do not require any chemical substances that may have side effects on our health. “Gamat” is the common name of sea cucumber among the Malays. In Malay cultures, “gamat” is used as folk remedies for various ailments for over 300 years. It has been used in China for thousands of years as a treatment to prevent diseases. The medical treatment is the most popular benefits of sea cucumber nowadays. In different cultures, sea cucumber is cooked with different methods of cooking. Sea Cucumber is a great squishy delicacy in Chinese and other Asian cuisine such as Malaysia, Singapore, Japan, Indonesia and korea. From the...
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