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

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