• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Molecular gastronomy

Molecular gastronomy



Oral presentation done by students in the class "English for Chemistry" (Module II) in Servei de Llengües UAB Course 2010-2011

Oral presentation done by students in the class "English for Chemistry" (Module II) in Servei de Llengües UAB Course 2010-2011



Total Views
Views on SlideShare
Embed Views



7 Embeds 49

http://www.weebly.com 27
http://holliganswako.weebly.com 13
https://bb.vpgroup.ru 3
http://blogs.uab.cat 2
http://littletex.weebly.com 2
https://www.coursesites.com 1
http://www.docshut.com 1



Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
Post Comment
Edit your comment

    Molecular gastronomy Molecular gastronomy Presentation Transcript

      Màrius Tarrés
      Esther Gorrea
      17th of March
    • INTRODUCTION, precursors
      The discipline of food science has existed for many years
       Back to 18th century
      • Lavoisier recognized in 1783 the importance of utilizing the scientific method to understand food properties
       1825 – Physiology of Taste
      Professor Belle Lowe
      Sir Benjamin Thompson, Count Rumford (1753 - 1814) was one of the early pioneers in the science of food & cooking
       1932 Experimental Cookery: From The Chemical And Physical Standpoint 
      Ex. : The Factors Affecting The Viscosity Of Cream And Ice Cream
      Professors Evelyn G. Halliday and Isabel T. Noble
       1943 Food Chemistry and Cookery
      “The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based”
      Discipline practiced by scientists and food professionals that studies the physical and chemical processes that occur while cooking
      • Term “Molecular and Physycal Gastronomy”
       1992 Hungarian physicist (Nicolas Kurti) and a French physical chemist (Hervé This)
      • 1996 First Workshop in Italy, Erice, with scientists and professional cooks
       Creation of a formal discipline
      I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés
      —Nicholas Kurti
    • Molecular gastronomy
      • Developed in countries as France, Spain, Italy, Canada and Finland.
       Many chefs: Grant Achatz, Ferran Adrià, Jose Andres, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne,Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, and Laurent Gras.
      • Objectives and programm:
      1- Model «culinary definitions»
      2- Collect and test «culinary precisions»
      3- Explore (scientifically) the artistic component of cooking
      4- Explore (scientifically) social phenomena linked to cooking
      Basic role: Bridging the gap between culinary art and science
    • Myths debunked
      • You need to add salt to water when cooking green vegetables
      • Searing meat seals in the juices
      • The cooking time for roast meat depends on the weight
      • When cooking meat stock you must start with cold water (while false, most cooks who use tap water avoid hot water, because hot water pipes may or may not have minor mineral deposits, which give an unpleasant flavor)
      • Carbon dioxide source  bubbles and  foams
      • Liquid nitrogen (-196ºC) flash freezing and shattering
      • Maltodextrin can turn a high-fat liquid into a powder
      • Enzymes
      • Centrifuge
      • Food dehydrator
      • Lecithin   emulsifier and non-stick agent
      • Hydrocolloids   thickening agents, gelling agents, emulsifying agents, and stabilizers, sometimes needed for foams
      • Spherification  a caviar-like effect
      • Syringe, for injecting unexpected fillings
      • Edible paper made from soybeans and potato starch
    • Examples of coagulation and jellification
      65 ºC
      What can be done in the kitchen...
      71 ºC
    • Ferran Adrià, for molecular gastronomy
      • Hospitalet de Llobregat, May 1962
      • 1st job was as a dishwasher in Hotel Playafels (Castelldefels) in 1980
      • At 19 military service  worked as a cook
      • 1984 joined the kitchen staff of El Bulli as a line cook. 18 months later  head chef.
      • El Bulli open for 6 months of the year (years 2012 and 2013 will be close to create new gastronomic formats)  ALICIA foundation
      • Restaurant Top 50 ranking: 2006 – 2nd, 2007 – 1st, 2008 – 1st, 2009 – 1st, 2010 – 2nd
      • 3 Michelin stars
      • Author of several cook-books : A Day at El Bulli, El Bulli 2003-2004  and Cocinar en Casa  (Cooking at Home).
      • Denounced his fellow 3-star cook Santi Santamaria for several acusations
      "The ideal customer doesn't come to El Bulli to eat but to have an experience" - Ferran Adrià
    • Liquidnitrogen
      Blumenthal is not found of the term molecular gastronomy, which he thinks sounds elitist. "Everything in cooking is chemical," he says. "Water is a chemical. Salt is a chemical.”
    • SANTI SANTAMARIA, against molecular gastronomy
      • Sant Celoni, July 1957 – Singapour, February 2011
      • He studied technical and industrial drawing
      • Prominent avant-garde Catalan chef
      • 1st catalan chef with a 3 “Michelin Star” restaurant  el Racó de can Fabes
      • Modern interpretation of catalan cuisine and slow food  fresh Mediterranian ingredients
      • 10 books published
    • SANTI SANTAMARIA, “Cocina al desnudo”
      Controversial accusations against the molecular gastronomic innovations of other Spanish chefs, singling out the cooking movement of Ferran Adrià : "Adrià's dishes are designed to impress rather than to satisfy and used chemicals that actually put diners' health at risk".
      • Public attack on the "molecular gastronomy“  publication of “Cocina al desnudo” 2008.
      • Book described as an attack againsts the spanish gastronomy.
      “modern cooking”  "poisoning" diners with chemical emulsifiers.
      • Direct attack to Burger King  challenge to elaborate a better burger.
      • Awarded with “Premio de Hoy”  60.000 €.
    • Ferranadriàvssantisantamaria dishes
      “al estragón” peppers
      “Pimientos al piquillos” with bananas and milk
      S. Santamaria
      F. Adrià
    • Ferranadriàvssantisantamaria dishes
      Textured vegetable panaché
      Scallop consommé and foie gras
      F. Adrià
      S. Santamaria
    • Ferranadriàvssantisantamaria dishes
      Chocolate beignets
      “Carrot air”
      S. Santamaria
      F. Adrià
    • Ferranadriàvssantisantamaria dishes
      Belly of teriyaki mackerel
      Partridge gutter
      S. Santamaria
      F. Adrià
    • What do youthinkisthefuture of Molecular Gastronomy?