Molecular Gastronomy Research Articles

Innowacyjne rozwiązania w zakresie kształtowania usług gastronomicznych i związanej z nimi komunikacji rynkowej

A number of innovative development processes of gastronomy services and their market communication, using integrated impact on the perception of the services in focus by customers, have appeared recently in the area of gastronomy market. The essence of this solution is the process of creating a comprehensive image of the new directions offer catering. The aim of this study is to analyse the determinants of food service creation process using solutions such as: Food Design, molecular cuisine and fusion cuisine in terms of market communication, based on the analysis of the experience of the world, our own observations in Polish gastronomy and preliminary studies. The research method embraces descriptive method and structural analysis of the analysed phenomena and activities shaping services. Our study confi rmed that gastronomic services created by innovative concepts, represent themselves a synthetic, clear and materialized form of the communication market and when presented with the use of integrated marketing tools tend to attract consumers’ interest.

Dr Spock's Food Festival

Purpose The purpose of this paper is to make the reader think about the consequences of food scarcity and how science would deal with the situation portrayed through Dr Spock's Food Festival set in Tokyo 2050. Design/methodology/approach The paper takes the form of a trends analysis perspective. Findings The authors explain the circumstances (or drivers) of how food scarcity would lead to particular future state. The paper portrays eight driving forces from increased urbanisation to a knowledgeable society. Originality/value What if it did occur as molecular gastronomy and the desire for new experiences are core values of today's restaurant industry.

The pleasure of food: underlying brain mechanisms of eating and other pleasures

As all chefs know, great food can have a transformational impact. A great deal of recent research has gone into using the new techniques from molecular gastronomy and gastrophysics to create innovative meals with delicious original textures and flavours. These novel creations have elicited much excitement from food critiques and diners alike. Much stands to be gained if these developments were to be matched by a better understanding of how the pleasure of food comes about in the brain. This review summarises the current state-of-the-art of the science of pleasure and specifically the brain’s fundamental computational principles for eating and the pleasures evoked. It is shown how the study of food has advanced our understanding of the unitary pleasure system that is used for all pleasures. As such, these novel insights may come to serve as a guide for chefs of how to combine science and art in order to maximise pleasure—and perhaps even increase happiness.

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

When shall we have comparative molecular gastronomy ?

When shall we have comparative molecular gastronomy ?

Impact of Available Resources for Hospitality Research on the Motivational Levels of Faculty to Pursue Research

Research in hospitality is in its nascent stage. A post-graduation degree in this field was started only a few years ago and currently very few hospitality professionals are involved in hospitality research. While a lot of research has been carried out in the food production area, mostly in convenience foods and molecular gastronomy, hospitality research in other areas is restricted to research carried out by the hospitality academicians. However research is now gaining ground, and Academic Institutions are encouraging their faculty to undertake research in hospitality. The objective of this research paper was to find out what are the factors that will motivate the faculty to undertake research. The findings show that the researchers are motivated to conduct research when resources are made available to them. Academic libraries that use the latest technology for provision of information through various services is the need of the hour. The electronic resources available play a prominent role in motivating faculty to conduct research. Apart from the resources required, research oriented culture is a major motivating factor to pursue research.

Delicious Biophysics: Cooking as a Prolific Support to Teach Biophysical Concepts

Molecular biology, a term coined in 1938 by Warren Weaver, director of Natural Sciences for the Rockefeller Foundation, began in the 1930s when physicists and chemists took an interest in biology with the hope of understanding life at its most fundamental level. 50 years after, Hungarian physicist Nicholas Kurti and French chemist Herve This laid the foundations for a new scientific discipline, naturally coined Molecular gastronomy, dedicated to the study of physical and chemical processes occurring during meal preparation, hence with the hope of understanding cooking at its most fundamental level. Amazingly, this discipline finds its premise in the statement of the renown French chef Georges Auguste Escoffier, who wrote more than a century ago in the preface of its famous Guide Culinaire (which still serve today as a reference for many chefs worldwide): “Cooking, without ceasing to be an art, will become scientific and subject its formulas, empirical too often, to a method and a precision that will leave nothing to chance”.We will show how an interdisciplinary approach mixing biopolymer physics, thermodynamics, physiology and macromolecules biochemistry (among other subjects) can indeed help better understand culinary phenomena and ultimately influence the way we cook and eat. Doing this, we will also demonstrate that food transformation and consumption incidentally provide interesting supports for innovative pedagogical approaches in biophysics at any level, suggesting promising (and appetizing!) opportunities to raise interest in biophysics among students as well as more general public audiences.

Introduction to the Special Collection of Papers from EANA 2013: The 13th European Workshop on Astrobiology ("Through Cosmic Dust to DNA"): 22-25 July 2013, Szczecin, Poland.

Introduction to the Special Collection of Papers from EANA 2013: The 13th European Workshop on Astrobiology ("Through Cosmic Dust to DNA"): 22-25 July 2013, Szczecin, Poland.

New Orientations in Gastronomy Education: Molecular Gastronomy

Gastronomy has very big importance around the world, as well as in Turkey and referred to as a branch of science. Diet of Country, kitchen culture, and food and beverage production contains many factors such as different kinds of gastronomic sciences. Correlated with a positive correlation between the levels of development of the countries that have been revealed in many scientific research results. Indeed, the younger generation of gastronomy effectively receives training in quantitative and qualitative terms, in the society they live more productive and healthy individuals may contribute to their survival. Development of the science of Gastronomy, food production has led to increase the variety and quantity. The increase in food and beverage production and diversification of has led commercial value to the science of gastronomy. This is the most important factor in providing commercial value of the industrial revolution with the development of individuals as a result of rising disposable income and leisure time is the phenomenon of eating outside their homes. The development of this phenomenon, food and beverage businesses to operate, as a commercial enterprise by triggering element gastronomy has become a major industry. The development of this industry, the aim of diversifying products has begun to develop new directions. Today, however, the most important current orientations of businesses developed as it is called molecular gastronomy. Including literature and theoretical research work consists of two parts. In Turkey, this study of education in gastronomy that molecular gastronomy application aims to determine of the current location. For this purpose, in Turkey in the field of gastronomy graduate-level training programs were examined in the application of molecular gastronomy. As a result of research in Turkey at the undergraduate level programs that provide training in gastronomy molecular gastronomy applications as qualitative and quantitative results that cannot reach the desired level is reached. This basic result in the context education applications of molecular gastronomy in Turkey recommendations for developing a strategic plan was developed.

Forming MOFs into spheres by use of molecular gastronomy methods.

A novel method utilizing hydrocolloids to prepare nicely shaped spheres of metal-organic frameworks (MOFs) has been developed. Microcrystalline CPO-27-Ni particles are dispersed in either alginate or chitosan solutions, which are added dropwise to solutions containing, respectively, either divalent group 2 cations or base that act as gelling agents. Well-shaped spheres are immediately formed, which can be dried into spheres containing mainly MOF (>95 wt %). The spheronizing procedures have been optimized with respect to maximum specific surface area, shape, and particle density of the final sphere. At optimal conditions, well-shaped 2.5-3.5 mm diameter CPO-27-Ni spheres with weight-specific surface areas <10 % lower than the nonformulated CPO-27-Ni precursor, and having sphere densities in the range 0.8 to 0.9 g cm(-3) and particle crushing strengths above 20 N, can be obtained. The spheres are well suited for use in fixed-bed catalytic or adsorption processes.

Food and the self: consumption, production and material culture

Acknowledgments Introduction: Foodies: Material Culture and the Self in Postindustrial Society 1. Moralities of Productive Leisure and Material Culture 2. Learning Things: Material Media and Gastronomic Education 3. Consuming Things: Material Cultures and Moralities of Consumption 4. Dining Out: Restaurants, Serious Consumption and Molecular Gastronomy 5. Shopping: Slow Food, Ethical Consumption and the Morality of Quality 6. Producing Things: Material Media and Moralities of Production 7. Cooking: Manual Leisure and Material Production 8. Blogging: Digital Leisure and Material Media Production Afterword: Materializing Moral Selves Bibliography Index

Molecular Gastronomy in Spain

Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide, and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

Culinary Pataphysics

The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received as auteurs of the meals that they create; not simply chefs, but avant-garde performers. This article proposes that many of the facets of modern haute cuisine have parallels in the historical avant-garde. Through a theatrical lens, Culinary Pataphysics explores some of the history of food’s artistry and draws parallels between drama and cuisine and both disciplines’ use of simulation and disruption. With Alfred Jarry’s remarkable play Ubu Roi as a starting point, three famous restaurants are assessed as contemporary exemplars of an artistic movement that has long been pronounced dead.

Improvement of business performance in restaurants using innovation strategies

Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry. Meeting the diverse hospitality needs implies making innovative programs in all processes such as technical, technological as well as service oriented. Hospitality industry enters into the process of accelerated changes of modern equipment, updated technology, business strategies and hospitality management. The paper will discuss innovative offer design, molecular gastronomy, modern food presentation technique as well as authentic culinary products offer. By introducing such innovations, restaurants create the image of organisations following current trends as well as responding to the market requirements.

Scientizing and Cooking: Helping Middle‐School Learners Develop Scientific Dispositions

ABSTRACTWe aim to understand how to help young people recognize the value of science in their lives and take initiative to see the world in scientific ways. Our approach has been to designlife‐relevantscience‐learning programs that engage middle‐school learners in science through pursuit of personally meaningful goals. In this paper, we analyze the case studies of two focal learners in the Kitchen Science Investigators life‐relevant, science‐learning program. Our analysis highlights ways to design life‐relevant science‐learning programs to help learners connect science to their everyday lives in meaningful ways. Our findings point to the ways in which learners' dispositions develop, which have implications for the design of programming and learning environments to promote the development of scientific dispositions.

From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013

From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013

Culinary Science in Denmark: Molecular Gastronomy and Beyond

Noting that Denmark is traditionally an agricultural country and that a large part of the gross national product derives from the export of meat and processed food products, this article points out the paradox that only during the last decade has some Danish food-related research been genuinely driven by gastronomy and gastronomic innovation, and only recently have research activities and academic educational programs that include aspects of molecular gastronomy and other culinary sciences been initiated. At the same time, Denmark has placed itself on the international map due to innovative chefs winning top international awards and celebrated positions on lists of the best restaurants worldwide. Moreover, the New Nordic Cuisine movement has released novel driving forces and instigated new types of collaborations between chefs and scientists. Danish scientists of different orientations are being stimulated by the empirical world of gastronomy and cooking and are maturing molecular gastronomy as a science, and others have become proliferate writers and communicators of gastronomically inspired science; for example, within gastrophysics.

Introduction to molecular gastronomy and to its applications in science education

This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative molecular gastronomy education research and development project started in 2011, as well as an affiliated continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.

Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”

The recent years have seen an increased interest in science education aimed towards the nature of science and inquiry. Within this context, promotion of reasoning and argumentation in school science has come forth as an important field of research. The present contribution describes the project “Kitchen stories” which seeks to develop a framework for teaching argumentation and inquiry in a cross-curricular setting comprising science and home economics. The explicit teaching of Toulmin’s argumentation pattern is utilised for students to analyse claims, expand them to build complete arguments and plan open-ended inquiry with regards to specifications (i.e. claims) about food and cooking collected from authentic sources in everyday life, herein termed “culinary precisions”. This way a holistic teaching framework has been constructed incorporating project work, argumentation, inquiry, second-hand investigations, sourcing skills and declarative knowledge. Preliminary results from the study involving pre-service teacher students in science and home economics are described. Possibilities, challenges and prospects are discussed when using kitchen stories for teaching argumentation, inquiry and other pertinent topics in science education.

Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio

The aim of the new material is to support students’ learning of chemistry: acidity and pH-indicators, especially anthocyans, and their argumentation. The material presented here was tested with both teachers and students. This material can be used with elementary school students and high school students. It is also an example on how to bring molecular gastronomy and food chemistry into the chemistry teaching.