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Molecular Gastronomy

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by

LIZETTE MONROY

on 17 July 2014

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Transcript of Molecular Gastronomy

Molecular Gastronomy
CONTENTS

Definition
Brief history
Story
Issue
Pros and Cons
suggestions / Solutions
Summary
Your Turn!
References
http://www.icdsarch.com/openlab/private-and-public-space-2/
Definition
Physical
and
chemical
transformations that occur in
cooking
Brief history
1969 Nicholas Kurti - Royal Society

1988 - 1992 Nicholas Kurti and Herve This - workshops Elice
http://en.wikipedia.org/wiki/Molecular_gastronomy
19th Century- Marie Antoine Careme

1932 Belle Lowe -Experimental cooking

1943 Evelyn Halliday and Isabel Noble
Story 1
http://en.wikipedia.org/wiki/Molecular_gastronomy
http://www.moleculargastronomynetwork.com/334-recipes/Coffee-lasagne-with-milk-foam.html
http://www.molecularrecipes.com/molecular-gastronomy/
http://www.pinterest.com/freedomiii2003/molecular-gastronomy/
Mango sphere
Transparent Ravioli
Pisco marshmallow cocktail
Liquid pea
Beet foam
Arugula Spaguetti
Custard raviolis
Coffee lasagna with milk
Guava vodka caviar
Story 2
How they do that?!
They:
Change
ingredients
Change cooking
methods
Play with
senses
Change
instruments
Is the intervention of science in culinary matters healthy?
Issue
Pros
Artistical
Technical
Investigation
Exploration
New tools, ingredients and methods
Invention of new dishes
http://www.youtube.com/watch?v=vt34q4TVFy
Cons
Lack of regulation
Use of chemical
Unknown effects
"Term gastronomy"
Elitist and inaccesible
Unhealthy and syntetical
YOUR TURN!
What is your opinion about this new technique?
Suggestions
Regulation
Study of effects
Avoid excluding people
Balanced dishes
Summary
Molecular cuisine is a
new style
of cooking that contributes to the
knowledge
development
The
controversy
generated by this technique is caused by the use of chemicals and the
unknown effects
over the human body. Scientist should study deeply the new ingredients.
This is an
opportunity
to explore the opportunities of a new entertainment business.
It is an
innovating
dinning experience for consumers
References
http://www.icdsarch.com/openlab/private-and-public-space-2/
http://en.wikipedia.org/wiki/Molecular_gastronomy
http://www.youtube.com/watch?v=vt34q4TVFy
http://www.molecularrecipes.com/molecular-gastronomy/
http://www.moleculargastronomynetwork.com/
http://www.pinterest.com/pin/267260559109410232/
http://io9.com/5923990/why-we-shouldnt-regulate-big-food-at-least-not-yet
Full transcript