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Friday, March 29, 2019

The molecular gastronomy

The molecular gastronomyWhat is molecular gastronomy? Who be its main proponents? Is it simply a fad or new culinary movementThe molecular gastronomy dear term appe ard in 1988 presented by a scientist Hungarian physicist Professor Nicholas Kurti and French carnal chemist Herv This. Molecular gastronomy embraces science active nutrition.It is a scientific investigation on sustenance with new technological equipment and manipulation of natural gums and hydrocolloids. The chefs use modern thickeners, sugar substitutes, enzymes, liquid nitrogen forming methods such as sous vide, gastrovac (a vacuum chamber), dehydration a hold-o-mat (an accurate low-temperature oven) and cryogenics tools as centrifuges, desiccators. there is no popular definition what molecular gastronomy retrieves. Lets entertain a hang at few definitionsThe application of scientific principles to the understanding and improvement of domestic and gastronomic regimen preparation. (Peter Barham)The art an d science of choosing, preparing and eating good food. (Thorvald Pedersen)The scientific study of deliciousness. (Harold McGee)Herve This put ind that the term molecular gastronomy is misinterpreted and misused by media. The gratuity three chefs by the British magazine Restaurant Ferran Adria from El Bulli in Rosas Spain, Heston Blumenthal from the Fat Duck in Bray, UK and Pierre Gagnaire from restaurant in Paris, France, are usu anyy associated with molecular gastronomy. Especially Ferran Adria is considered a father of it. However, these chefs are not very keen on this term and they made a general statementWe embrace innovation new brokers, appliances, in rollation, techniques and ideas whatever can imprint a real contribution to our cooking. But we do not copy novelty for its own sake. It is, after all, well(p) cooking. (Heston Blumenthal, 2006).They think that molecular gastronomy is a new approach to cooking. And Heston Blumenthal is concerned that the danger is that tech nology overtakes the value of the suffice. He worried that whateverones spillage to do something really stupid and and so everyone testament point to him and say that its all his fault.A science about food helps to understand how to cook healthy and nutritious food, how to make it more attractive. The cooking tools remained the same through the many centuries but educational programmes cannot rely on traditional recipes because cooking products, ingredients and methods changed over condemnation. If cooking would be explored scientifically, the educational health programmes would benefit from it.The scientific exploration of cooking helps chefs to create a new dishes and inventions. All sciences chemistry, physics, biology, history and sociology are important in cooking. To admiration and delight his customers with exciting, tasty and healthy food is the main objective for all chefs. According to Herve This (2006), a dish can be cooked perfectly, but if it is not presented i n an appealing panache, all the art and science will mean little to the customer or guest. The science about food could help to feed the worlds population creating and developing genetically modified food.Nevertheless, some chefs think that molecular gastronomy is ridiculous. Catalan chef, Santi Santamara, thinks that those using chemicals to experiment with food are just playing with food. Jun Tanaka, a British Japanese chef, thinks molecular gastronomy has acquired a poor reputation. To do it properly, you have to understand the science behind the food.For example, Ferran Adria has been attacked by critics who claim his food is pretentious, elitist and even poisonous in its use of colourants, gelling agents and emulsifiers. Nevertheless, this form of cookery is very expensive, demands high quality ingredients and intensive manpower. The diners raise ethical questions about how the food is produced.Many chefs think that molecular gastronomy term will die in future or will be chan ged into avant garde culinary art as it is only a fancy name and doesnt describe their cooking. Chefs cook and do not learn molecules or their movement. Some dishes that are creative, stab boundaries of texture, or out-of-the ordinary get the label of molecular gastronomy. For example, fake caviare made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables.It is a question of time when molecular gastronomy term will disappear. Many chefs think that molecular gastronomy is just a fancy name which was created to attract investors and it doesnt describe their cooking. Chefs cook and dont analyse molecules and their movement.Molecular culinary art does not exist, the term means nothing. I have been explaining this for the past five years but the media continues to insist, Adria said in the interview. Ferran Adria is going to close his ElBulli restaurant next year and open a non-profit tail from 2014. The private foundation will grant between 20 -25 scho larships annually for chefs and other industry professionals who will be interested in food science or contemporary cuisine.Is it ethical to experiment with food using chemicals ingredients having in mind that the poorest countries suffer from malnutrition?Do chefs need food science knowledge about food if their want to be superior in their cooking?BibliographyAFP (2010) Worlds top restaurant to become a foundation online lendable at http//www.google.com/hostednews/afp/article/ALeqM5h-DCnRuKjNnpEejrHh6Dicn9L10w Accessed on 22/02/2010Arnold, D. (2009) Molecular Gastronomy is just a long four letter war cry online usable at http//cookingissues.wordpress.com/2009/06/01/molecular-gastronomy-is-just-a-long-four-letter-word/ Accessed at 21/02/2010Callaway, E. (2009) Science is vital ingredient at worlds best restaurant online Available at http//www.newscientist.com/article/dn16811-why-science-is-elbullis-vital-ingredient.html?full=true Accessed on 22/02/2010Caterer and hotelkeeper ( 2010) Molecular gastronomy and beyond online Available at http//www.caterersearch.com/Articles/2010/02/12/332183/molecular-gastronomy-and-beyond.html Accessed on 16/02/2010Cousins, J. OGorman, K. Stierand, M (2009) Molecular gastronomy cuisine innovation or modern day alchemy? online Available at http//www.emeraldinsight.com/Insight/viewPDF.jsp?contentType=ArticleFilename=html/Output/Published/EmeraldFullTextArticle/Pdf/ijchm-feb-2009-0010_rtc_cl_final.pdf Accessed on 24/02/2010Edgecumbe, L. (2010) spell point El Bullis closure not the end of molecular gastronomy online Available at http//www.thenational.ae/apps/pbcs.dll/article?AID=/20100131/LIFE/701309986/1196 Accessed on 16/02/2010Espinoza, J, (2010) The state of molecular Gastronomy online Available at http//online.wsj.com/article/SB126532946414240915.html?mod=WSJ_World_MIDDLENews Accessed on 16/02/2010Herve This (2006) Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat online Available at http//www.nature.com/embor/journal/v7/n11/full/7400850.html Accessed on 16/02/2010Highfield, R. (2009) An adventure in molecular gastronomy online Available at http//www.newscientist.com/blogs/shortsharpscience/2009/03/an-adventure-into-molecular-ga.html Accessed on 22/02/2010Pierce, J.(2008) Food careers, glorious food careers online Available at http//www.newscientist.com/article/mg19826582.000-food-glorious-food.html Accessed on 22/02/2010The Observer (2010) Molecular Gastronomy is dead. Heston speaks out online Available at http//observer.guardian.co.uk/foodmonthly/futureoffood/story/0,,1969722,00.html Accessed on 16/02/2010

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