changes in how we cook and eat the fields of culinary arts and culinary science
appear now to be merging into one. Many
famous restaurant now have cooking laboratories on their premises, while universities
and colleges around the country are beginning to offer degrees in culinology (
a degree program that blends food science and technology with culinary art).Interest
in food science has grown in recent years because of the increasing awareness
of the vital role of food in the health, well-being, and economic status of individuals
and nations and people's curiosity and desire to try new and innovative food dishes.
Food science is the study of the chemical composition of food and food ingredients;
their physical, biological and biochemical properties and and the interaction
of food constituents with each other and their environment.|| || |
is Molecular Gastronomy?
Gastronomy is the application of scientific principles to the understanding and
improvement of small scale food preparation. The term was invented by the Hungarian
Kurti in a 1969 presentation to the Royal Institution called "The Physicist
in the kitchen", and popularized by his collaborator the French scientist Hervé
Blumenthal, 38, is presently at the forefront of this radical style of cooking
(molecular gastronomy). His triple Michelin starred restaurant The Fat Duck serves
dishes like sardine-flavored sorbet, pasta made out of Jello, snail porridge,
or a puree of mango and Douglas fir. At El Bulli, the restaurant of Ferran Adria
in Spain another molecular gastronomist dishes consist of monkfish liver with
tomato seeds and citrus or barnacles with tea foam, or a parmesan cheese ice cream.
During the six months his restaurant is closed, Adrià works on new recipes in
a laboratory near the Barcelona market.
restaurant Arzak in San Sebastian, Juan Mari Arzak and his daughter Elena experiment
with their chefs on a daily basis. Upstairs from the restaurant you will find
a small food laboratory with pH meters, sonicators and liquid nitrogen.
EGG AND TRUFFLE FLOWER IN
GOOSE FAT WITH CHISTORRA (chorizo sausage) OF DATES
we experiment and investigate with the flavours, textures and elaboration's processes."
the investigation's kitchen there is a "Flavour Bank", that contains more than
1000 products and ingredients we use to their investigations and for the new creations
-- -- Juan Mari Arzak
Maffeo of Boston's Restaurant L uses liquid nitrogen, emulsifiers and an arsenal
of equipment typically found in scientific laboratories, Maffeo creates what he
calls "one-bite wonders." "If science can make my cuisine better, then I'll use
it," he said, while putting ravioli made from mango and dry cured ham on skewers
alongside aloe vera and muscato grape juice gelatin cubes.
create unusual and original recipes -- such as pairing fried calamari with watermelon
and cantaloupe -- Maffeo analyzes the molecular make-up of the ingredients with
an infrared spectrometer nuclear magnetic resonance machine, equipment usually
used by synthetic chemists and physicists. He believes foods with similar composition
pair well together. He
meets weekly to discuss projects with Angela Buffone, a visiting professor of
organic chemistry at Suffolk University and partner in Maffeo's culinary experiments.
For his signature dish, seared foie gras with a 24 carat golden egg, MDDWO uses
liquid nitrogen to flash freeze an airy meringue that has been dipped in lightly
whipped cream to create a texture resembling an egg shell. Then using a syringe
he injects mango sauce into shell. See full text article by Mark
York Times Articles -- A
Laboratory of Taste
50 RESTAURANTS IN THE WORLD
of Cooking --Explore recipes, activities, and Webcasts that will enhance your
understanding of the science behind food and cooking.
and cooking combine at gastronomic physics lab in Italy
his passion, his science --Hervé This, a French researcher, helps chefs around
the world really sizzle
Nutrition and Information Center -- The Food and Nutrition Information Center
(FNIC) at the National Agricultural Library (NAL) has been a leader in food and
human nutrition information dissemination since 1971.
gastronomy and the science of cooking -- Large selection
of books and articles from Martin Lersch Department of Chemistry P.O.Box 1033,
Blindern 0315 Oslo, NORWAY
Simon, Sciences can help us with better
cooking articles in french.
degree programs produce chef-scientists -- Culinology™
is the blending of the culinary arts and the science of food -- The Associated
Research Chefs Association
is the leading professional community for food research and development. Its members
are the pioneers of the discipline of Culinology®