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Molecular Gastronomy

Molecular Gastronomy. "The scientific study of deliciousness“ -Harold McGee. Lollipop of White Chocolate & Lemon and Coffee Candy. Overview of Presentation. Definition History Objectives Types/ Examples Well Known Restaurants Conclusion. What is Molecular Gastronomy?.

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Molecular Gastronomy

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  1. Molecular Gastronomy "The scientific study of deliciousness“ -Harold McGee Lollipop of White Chocolate & Lemon and Coffee Candy

  2. Overview of Presentation • Definition • History • Objectives • Types/ Examples • Well Known Restaurants • Conclusion

  3. What is Molecular Gastronomy? • Scientific discipline • Chemical processes • Molecular Mixology • Equipment • Environment

  4. History, and The “Founders” • Nicholas Kurti • Hervé This • Harold McGee

  5. Nicholas Kurti • A Hungarian-born physicist • His hobby was cooking • May 14 1908 - November 24 1998 • During World War II he worked on the Manhattan project

  6. Hervé This • Pronounced: tis • French physical chemist • The perfect temperature for cooking an egg. • Other scientific advancements in food science • Him at Work

  7. Harold McGee • Writes about Chemistry • The Curious Cook • Influential in the Culinary world • Co-organizer of the IWMG

  8. The International Workshop on Molecular Gastronomy "N. Kurti" (IWMG) • 1992 - First Meeting • 1995 - Sauces, or dishes made from them • 1997 - Heat in cooking • 1999 - Food flavors - how to get them, how to distribute them, how to keep them • 2001 - Textures of Food: How to create them? • 2004 - Interactions of food and liquids

  9. The International Workshop on Molecular Gastronomy "N. Kurti" (IWMG) cont. • Examples of sessions within these meetings have included: • Chemical Reactions in Cooking. • Heat Conduction, Convection and Transfer. • Physical aspects of food/liquid interaction. • When liquid meets food at low temperature. • Solubility problems, dispersion, texture/flavor relationship. • Stability of flavor.

  10. Objectives behind Molecular Gastronomy The objectives of molecular gastronomy, as defined by Hervé This are: • Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: • 1. The social phenomena linked to culinary activity • 2. The artistic component of culinary activity • 3. The technical component of culinary activity

  11. Examples of Molecular Gastronomy Eggs Benedict Foie gras, passion fruit, chinese celery Hazelnut tart, coconut, chocolate, chicory Cheesecake, pineapple, raisin, saffron, lime Everything bagel, smoked salmon threads, crispy cream cheese

  12. Well Known Molecular Gastronomy Restaurants • AustraliaFenix(Richmond, VIC; Chef Raymond Capaldi) • CanadaDC Duby (Richmond, BC; Chefs Dominique and Cindy Duby)Lobby(Toronto, ON; Chef Robert Bragagnolo) • FrancePierre Gagnaire (Paris, Chef Pierre Gagnaire) • GermanyAmador(Langen, Chef Juan Amador) • ItalyGrand Hotel Villa Serbelloni (Como Lake, Chef Ettore Bocchia) • JapanTapas Molecular Bar (Tokyo, Chef Jeff Ramsey)

  13. Well Known Molecular Gastronomy Restaurants cont. • SingaporeSaint Pierre (Chef Emmanuel Stroobant) • SpainComerç24 (Barcelona, Chef CarlesAbellan)El Bulli (Rosas, Chef FerranAdrià)EspaiSucre (Barcelona, Chef JordiButrón)Mugaritz(Otzazulueta, Chef AndoniAduriz)RestauranteArzak (San Sebastian, Chef Juan Mari Arzak) • United KingdomAnthony's(Leeds, Chef Anthony Flinn)The Fat Duck (Bray, Chef Heston Blumenthal)

  14. Well Known Molecular Gastronomy Restaurants cont. • United StatesAlinea(Chicago, IL; Chef Grant Achatz)Antidote(Sausalito, CA; Chef Eric Torralba) Café Atlántico (Washington, DC; Chef Jose Andres)Cru(New York, NY; Chef Shea Gallante)davidburkeand donatella (New York, NY;Chef David Burke)Gilt(New York, NY; Chef Paul Liebrandt)Minibar(Washington, DC; Chef Jose Andres)ONE.MidtownKitchen (Atlanta, GA; Chef Richard Blais)Restaurant L (Boston MA; Chef PinoMaffeo)Room 4 Dessert (New York, NY; Chef Will Goldfarb)Moto(Chicago, IL; Chef Homaro Cantu)wd-50(New York, NY; Chef Wylie Dufresne)Venue(Hoboken, NJ; Chef James George)

  15. Conclusion • Molecualar Gastronomy is “The scientific study of deliciousness” • The Term was coined in 1992, by scientist who’s hobbies where cooking. • It uses science and advancements in technology to create new takes on traditional dishes. • It’s cooking an “egg”

  16. Bibliography • Photos- • Guillamet, Francesc. Piruleta de chocolate blanco y candy de limón y café. About.com. 08/25/2010 • Polidori, Robert. Wd~50. 08/25/2010 • Petzke, Karl. Harold McGee. Curious Cook. 08/25/2010 • Petzke, Karl. Nicholas Kurti. Curious Cook. 08/25/2010 • Boulat, Alexandra. Hervé This. Associated Press. 8026/2010 • Video- • Hervé This. Coolhunting. May 17, 2008. YouTube.com. 08/28/2010

  17. Bibliography cont. • Web Pages- • "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug. 2010. <http://www.nndb.com/people/034/000170521/>. • "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug. 2010. <http://www.nndb.com/people/034/000170521/>. • "Food for Tomorrow? : Article : EMBO Reports." Nature Publishing Group : Science Journals, Jobs, and Information. Web. 30 Aug. 2010. <http://www.nature.com/embor/journal/v7/n11/full/7400850.html>. • Way, By The. "Molecular Gastronomy Resources." A La Cuisine! Web. 30 Aug. 2010. <http://www.alacuisine.org/alacuisine/2004/11/molecular_gastr.html>.

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