Перегляд за Автор "Koveshnikova, Diana"

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Exotic tourism
(2017) Koveshnikova, Diana; Yanenko, Larisa
Innovational technologies in the preparation of food
(2015) Koveshnikova, Diana; Chala, Kateryna
Molecular gastronomy
(2015) Koveshnikova, Diana; Chala, Kateryna
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.
Yachting as one of developing niche tourism industry
(2016) Koveshnikova, Diana; Yanenko, Larisa
Yacht tourism one of the most developing niche tourism sectors around the world. Yacht tourism is a type of tourism that generally consists of yachters, yacht building industry, marinas and yachting companies. Yacht tourism allows tourists to explore new places, discovered new things, and soak them self in different cultures. Yacht tourism is well suited for people who are passionate about cruising, travelling and leading an elegant lifestyle.