molecular gastronomy
DESCRIPTION
Molecular Gastronomy. "The scientific study of deliciousness“ -Harold McGee. Lollipop of White Chocolate & Lemon and Coffee Candy. Overview of Presentation. Definition History Objectives Types/ Examples Well Known Restaurants Conclusion. What is Molecular Gastronomy?. - PowerPoint PPT PresentationTRANSCRIPT
Molecular Gastronomy
"The scientific study of deliciousness“-Harold McGee
Lollipop of White Chocolate & Lemon and Coffee Candy
Overview of Presentation
Definition History Objectives Types/ Examples Well Known Restaurants Conclusion
What is Molecular Gastronomy?
Scientific discipline Chemical processes Molecular Mixology Equipment Environment
History, and The “Founders”
Nicholas Kurti
Hervé This
Harold McGee
Nicholas Kurti A Hungarian-born physicist His hobby was cooking May 14 1908 - November 24 1998 During World War II he worked on the
Manhattan project
Hervé This
Pronounced: tis French physical chemist The perfect temperature for cooking an
egg. Other scientific advancements in food
science Him at Work
Harold McGee Writes about Chemistry The Curious Cook Influential in the Culinary world Co-organizer of the IWMG
The International Workshop on Molecular Gastronomy "N. Kurti"
(IWMG) 1992 - First Meeting 1995 - Sauces, or dishes made from them 1997 - Heat in cooking 1999 - Food flavors - how to get them,
how to distribute them, how to keep them 2001 - Textures of Food: How to create
them? 2004 - Interactions of food and liquids
The International Workshop on Molecular Gastronomy "N. Kurti"
(IWMG) cont. Examples of sessions within these
meetings have included:› Chemical Reactions in Cooking.› Heat Conduction, Convection and Transfer.› Physical aspects of food/liquid interaction.› When liquid meets food at low
temperature.› Solubility problems, dispersion,
texture/flavor relationship.› Stability of flavor.
Objectives behind Molecular Gastronomy
The objectives of molecular gastronomy, as defined by Hervé This are:
Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:› 1. The social phenomena linked to culinary
activity› 2. The artistic component of culinary activity› 3. The technical component of culinary activity
Examples of Molecular Gastronomy
Foie gras, passion fruit, chinese celery
Eggs Benedict
Cheesecake, pineapple, raisin, saffron, lime
Everything bagel, smoked salmon threads, crispy cream cheese
Hazelnut tart, coconut, chocolate, chicory
Well Known Molecular Gastronomy Restaurants
AustraliaFenix (Richmond, VIC; Chef Raymond Capaldi)
CanadaDC Duby (Richmond, BC; Chefs Dominique and Cindy Duby)Lobby (Toronto, ON; Chef Robert Bragagnolo)
FrancePierre Gagnaire (Paris, Chef Pierre Gagnaire)
GermanyAmador (Langen, Chef Juan Amador)
ItalyGrand Hotel Villa Serbelloni (Como Lake, Chef Ettore
Bocchia) Japan
Tapas Molecular Bar (Tokyo, Chef Jeff Ramsey)
Well Known Molecular Gastronomy Restaurants cont.
SingaporeSaint Pierre (Chef Emmanuel Stroobant)
SpainComerç 24 (Barcelona, Chef Carles Abellan)El Bulli (Rosas, Chef Ferran Adrià)Espai Sucre (Barcelona, Chef Jordi Butrón)Mugaritz (Otzazulueta, Chef Andoni Aduriz)Restaurante Arzak (San Sebastian, Chef Juan Mari
Arzak) United Kingdom
Anthony's (Leeds, Chef Anthony Flinn)The Fat Duck (Bray, Chef Heston Blumenthal)
Well Known Molecular Gastronomy Restaurants cont.
United StatesAlinea (Chicago, IL; Chef Grant Achatz)Antidote (Sausalito, CA; Chef Eric Torralba) Café Atlántico (Washington, DC; Chef Jose Andres)Cru (New York, NY; Chef Shea Gallante)davidburke and donatella (New York, NY;Chef David
Burke)Gilt (New York, NY; Chef Paul Liebrandt)Minibar (Washington, DC; Chef Jose Andres)ONE.Midtown Kitchen (Atlanta, GA; Chef Richard Blais)Restaurant L (Boston MA; Chef Pino Maffeo)Room 4 Dessert (New York, NY; Chef Will Goldfarb)Moto (Chicago, IL; Chef Homaro Cantu)wd-50 (New York, NY; Chef Wylie Dufresne)Venue (Hoboken, NJ; Chef James George)
Conclusion Molecualar Gastronomy is “The
scientific study of deliciousness” The Term was coined in 1992, by
scientist who’s hobbies where cooking. It uses science and advancements in
technology to create new takes on traditional dishes.
It’s cooking an “egg”
Bibliography Photos-
› Guillamet, Francesc. Piruleta de chocolate blanco y candy de limón y café. About.com. 08/25/2010
› Polidori, Robert. Wd~50. 08/25/2010› Petzke, Karl. Harold McGee. Curious Cook.
08/25/2010› Petzke, Karl. Nicholas Kurti. Curious Cook. 08/25/2010› Boulat, Alexandra. Hervé This. Associated Press.
8026/2010 Video-
› Hervé This. Coolhunting. May 17, 2008. YouTube.com. 08/28/2010
Bibliography cont. Web Pages-
› "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug. 2010. <http://www.nndb.com/people/034/000170521/>.
› "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug. 2010. <http://www.nndb.com/people/034/000170521/>.
› "Food for Tomorrow? : Article : EMBO Reports." Nature Publishing Group : Science Journals, Jobs, and Information. Web. 30 Aug. 2010. <http://www.nature.com/embor/journal/v7/n11/full/7400850.html>.
› Way, By The. "Molecular Gastronomy Resources." A La Cuisine! Web. 30 Aug. 2010. <http://www.alacuisine.org/alacuisine/2004/11/molecular_gastr.html>.