- molecular gastronomy
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molecular gastronomy
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Molecular gastronomy — includes the study of how different cooking temperatures affect eggs,[1][2] and their viscosity, their surface tension, and different ways of introducing air into them … Wikipedia
molecular gastronomy — n. The application of the principles of molecular chemistry to cooking. molecular gastronomist n. Example Citations: What the trio are dabbling in is essentially called molecular gastronomy, which when translated into English basically means the… … New words
molecular gastronomy — /məlɛkjələ gæsˈtrɒnəmi/ (say muhlekyuhluh gas tronuhmee) noun the application of science, particularly physics, to the understanding of the processes involved in the cooking of food, as for example, jam cooking being best in a copper pan because… …
Molecular mixology — is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy. These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different… … Wikipedia
Gastronomy — is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always… … Wikipedia
molecular mixology — n. The application of the principles of molecular chemistry to the mixing of alcoholic drinks. molecular mixologist n. Example Citations: At David Burke s Primehouse, a weeks old steakhouse in Chicago, the house vodka martini is garnished with a… … New words
molecular farming — (muh.LEK.yuh.lur FAR.ming) n. Genetically modifying plants to produce therapeutic or nutritional substances. Example Citation: The concept of molecular farming of genetically engineering plants so they make useful substances is a growing business … New words
molecular cooking — /məlɛkjələ ˈkʊkɪŋ/ (say muhlekyuhluh kooking) noun the application of the science of molecular gastronomy to the cooking of food, resulting since the 1980s in a cooking trend in which chefs have experimented with new ingredients, methods and… …
Gastronomía molecular — La gastronomía molecular acerca la ciencia a la cocina. La Gastronomía Molecular es la aplicación de la ciencia a la práctica culinaria y más concretamente al fenómeno gastronómico. El término fue acuñado por el científico francés Hervé This y… … Wikipedia Español
Hervé This — (IPA2|tis; born 1955 in Suresnes) is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be… … Wikipedia
