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unit 327: Exploring Gastronomy
Transcript of unit 327: Exploring Gastronomy
Britain's gastronomy has developed rapidly through the influences of globalisation, mass migration and the resulting fusions of cultural diversity.
Cuisine's from all over the world are available on the streets of Britain, and in turn, that which was once considered exotic has become standardised.
Chinese, Indian, Italian, French, Thai, Mexican and many others saturate the British culinary market.
Influences on Gastronomy in Britain
Science and technology
Lifestyle changes, the media and individuals
Geography and transportation
Science and Technology
There are a number of scientific techniques that are used in kitchens nowadays, as a direct result of the influence of chefs such as Ferran Adria, Heston Blumenthal, Pierre Gagnaire Thierry Marx and Wylie Dufresne. These techniques include spherification, sous-vide, dehydration, cryogenic cuisine, and many more.
Spherification is the process of controlled jellification through the submersion of liquid with sodium alginate in a bath of calcium in order to from a thin membrane that encases a liquid centre. Formally introduced to the gastronomic world in 2003 by Feran Adria, head chef of El Bulli, it was originally created by a pharmaceuticals company, Unilever, in the 1950's.
The British public are far more aware of the variety of cuisines available, and their expectations are higher than they may have once been. This is in part due to increased multiculturalism, leaving people more educated in different cultures and the ways of the world, however it is also strongly due to increased media coverage of the gastronomic world, including shows such as the Great British Bake Off.
Mexican Cuisine within Britain
Wahaca is the vision of Thomasina Miers, former winner of Masterchef, which marries the ethos of sustainable, affordable Mexican street food, with a touch of contemporary flare embodied within a soon to be national chain. With 14 locations within London and Cardiff, the popularity of Wahaca is rapidly increasing alongside a growing trend for Mexican cuisine.
Unit 327: Exploring Gastronomy
'For years, a new culinary trend called ‘molecular cooking' has been touted as the most exciting development in haute cuisine. It is now the newest fashion for chefs to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables, and instant ice cream, fast-frozen using liquid nitrogen' (Herve This)
Another trend is cryogenic cuisine, which uses cryogenic or food gases that can take foods to a precise temperature or cool them very rapidly in the most efficient way. Liquid nitrogen and carbon dioxide snow are the most suitable means to that end. Liquid nitrogen is used at a very low temperature (-196°C) as with carbon dioxide snow (-78°C), which demands certain precautions
The use of inventive, temporary locations, such as the container units at Southbank, London, or the mobile kitchen van create enthusiasm for the cultural trend of street food, promoting the flavours and dishes of Mexico within Britain.
The bright colours, fresh ingredients,
fiery chillies, and indulgent desserts
appeal to the broad appetites of
British diners which have already
been influenced by the