QUÉ SIGNIFICA MOLECULAR GASTRONOMY EN INGLÉS
Gastronomia molecular
La gastronomía molecular es una subdisciplina de la ciencia alimentaria que busca investigar las transformaciones físicas y químicas de los ingredientes que se producen en la cocina. Su programa incluye tres ejes, ya que la cocina fue reconocida con tres componentes, que son sociales, artísticos y técnicos. La cocina molecular es un estilo moderno de cocina, y aprovecha muchas innovaciones técnicas de las disciplinas científicas. El término "gastronomía molecular" fue acuñado en 1988 por el último físico de Oxford Nicholas Kurti y el químico francés Hervé This de INRA. Algunos chefs asociados con el término eligen rechazar su uso, prefiriendo otros términos tales como cocinar multi sensory, cocina modernista, la física culinaria, y la cocina experimental.
definición de molecular gastronomy en el diccionario inglés
La definición de gastronomía molecular en el diccionario es una aproximación a la cocina en la cual el conocimiento de un chef sobre física, química y biología le permite experimentar con combinaciones de sabores y técnicas de cocina poco comunes.
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CITAS EN INGLÉS CON «MOLECULAR GASTRONOMY»
Citas y frases célebres con la palabra
molecular gastronomy.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
10 LIBROS DEL INGLÉS RELACIONADOS CON «MOLECULAR GASTRONOMY»
Descubre el uso de
molecular gastronomy en la siguiente selección bibliográfica. Libros relacionados con
molecular gastronomy y pequeños extractos de los mismos para contextualizar su uso en la literatura.
1
Molecular Gastronomy: Exploring the Science of Flavor
Herve This (pronounced "Teese") is an internationally renowned chemist, a popular French television personality, a best-selling cookbook author, and the only person to hold a doctorate in molecular gastronomy, a field he has helped to ...
2
Building a Meal: From
Molecular Gastronomy to Culinary ...
With this new book, Herv This's scientific project enters an exciting new phase.
3
Modernist Cooking Made Easy: Getting Started: An ...
This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy.
4
Molecular Gastronomy: Scientific Cuisine Demystified
This texts provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area.
5
Molecular Gastronomy at Home: Taking Culinary Physics Out of ...
Offers home cooks information on using food science to bring flavor, texture, taste, and aromas to recipes in new ways.
6
Professional Cooking, College Version
Even the name, molecular gastronomy, suggests scientists making artificial food
in test tubes. Perhaps a better name might be avant-garde cuisine (see sidebar).
AVANT-GARDE CUISINE Forthe best chefs in the field, molecular gastronomy is
...
For those who wish to learn the chemistry and physics of cooking and why some recipes work and others fail, this science book helps unravel the mysteries of the art of good cooking.
Details what roles different ingredients and techniques play in cooking and provides tools to modify and improve recipes and avoid cooking disasters
Anne Gardiner, Sue Wilson,
1998
9
Food Rules: An Eater's Manual
Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?” "In the more than four decades that I have been reading and writing about the findings of nutritional ...
The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.
Anne Cazor, Christine Lienard,
2011
10 NOTICIAS EN LAS QUE SE INCLUYE EL TÉRMINO «MOLECULAR GASTRONOMY»
Conoce de qué se habla en los medios de comunicación nacionales e internacionales y cómo se emplea el término
molecular gastronomy en el contexto de las siguientes noticias.
Wacky Wednesday: Burger King wedding; waffle-iron dishes; Roy …
It doesn't embrace molecular gastronomy It doesn't boast a celebrity chef. It's Roy Rogers. Yes, the fast-food chain that all but disappeared from ... «LancasterOnline, Jul 15»
Dinner Party
You won't find any molecular gastronomy here. Sean says he prefers humble ingredients found locally in abundance; nothing in his rabbit dish ... «New Zealand Herald, Jul 15»
Parth Jindal's romance sealed with high-profile engagement
There were molecular gastronomy counters and teppanyaki, Peking tofu and laksa live stations. The highlight was the Peruvian cuisine, with ... «Economic Times, Jul 15»
The Latest Foodie Hot Spot Is … Greenland? No, Really!
The chefs at both are Danish, but Bjorn Johanssen, the chef at Sarfalik, is the new Wylie Dufresne (aka molecular gastronomy genius) of the ... «Yahoo Travel, Jul 15»
Briarwood Inn Chef Jeff Jones Goes From Adventurous Dinners to …
“I lean toward classical cooking rather than molecular gastronomy,” he says, “but in a fun and witty way. I love meticulous things, like creating ... «Westword, Jul 15»
Blue is cool this summer as Gik blue wine hits Spanish trendsetters
Molecular gastronomy has propitiated a mass break-out from the constraints of traditional food preparation techniques, chefs freed from the ... «Spanish News Today, Jul 15»
Young parents learn to love Chicago, even with a toddler in tow
OK, so your kids probably don't squeal with excitement when you say “Let's go to a molecular gastronomy restaurant!” They'd rather drink ... «Minneapolis Star Tribune, Jul 15»
Is there a difference between Apothic Red and your average Napa …
If you're an American, you're more likely to prefer molecular gastronomy to McDonalds if you're well-off, it's true. But then you're also not the ... «seattlepi.com, Jul 15»
Progressive Indian cuisine is turning desi dining on its head
... Canadian pork ribs marinated in achaar, Masala Library and Farzi introduced scientific cooking (or molecular gastronomy) to Indian food with ... «The Indian Express, Jul 15»
Author Lauren Barnett. Photo / Supplied
So, from Ferran Adria, the king of molecular gastronomy, comes a simple chilled soup of watermelon, tomato and basil plus a wonderful twist on ... «New Zealand Herald, Jul 15»