TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 1 - Jose Sanchez

This chapter presents the following content: Guidelines for selecting equipment, renting vs. leasing, warranty vs. guarantee, standard equipment, equipment analysis, hints for completing the foodservice equipment analysis. | Modern Cooking Evolution and Its Pioneers and Practitioners 1 OUTLINE: Modern History, definition, pioneers/practitioners 1 Modern History of Molecular Gastronomy Nicolas Kurti and Hervé This “Molecular and Physical Gastronomy” International Workshop on Molecular and Physical Gastronomy Began in 1992 in Etrice, Italy Conflicting accounts on its initiation Kurti: First presented “The Physicist in the Kitchen” in Oxford, England, in 1969, Hervé This joined the study and created “molecular and physical gastronomy.” Conflicting Account: Kurti organizing it vs. Elizabeth Cawdry Thomas and Ugo Valdré, approaching Kurti to direct it with Hervé This and Harold McGee as co-organizer. Workshops: Six additional workshops between 1992 and 2004; attended by mostly scientists and a few cooks to exchange information and explore new techniques. 2 Defining Molecular Gastronomy Food science Molecular gastronomy is a subdiscipline. Molecular gastronomy It focuses on applying scientific knowledge with .

• Ẩm thực
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts