Please use this identifier to cite or link to this item:
http://dspace.nuft.edu.ua/jspui/handle/123456789/20123| Title: | Molecular gastronomy |
| Authors: | Koveshnikova, Diana Chala, Kateryna |
| Keywords: | endangered transparent ravioli molecular gastronomy ice areas cocktails зникаючі прозорі пельмені молекулярна гастрономія коктейлі льодові сфери молекулярная гастрономия коктейли ледовые сферы кафедра іноземних мов професійного спрямування |
| Issue Date: | 2015 |
| Citation: | Koveshnikova, D. Molecular gastronomy / D. Koveshnikova, K. Chala // Готельно-ресторанний бізнес: інноваційні напрями розвитку : міжнародна науково-практична конференція, 25-27 березня 2015 р. – К. : НУХТ, 2015. – С. 147-148. |
| Abstract: | Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences. Molecular cuisine, it - molecular gastronomy , appeared in 1992 , with the filing of a chemist Hervé Tisza and physics Nicholas Kurti. The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/20123 |
| Appears in Collections: | Матеріали конференцій |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.