Molecular gastronomy 2

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the slide is on one of the type of cuisines which is molecular gastronomy. its base on article on this topic

the slide is on one of the type of cuisines which is molecular gastronomy. its base on article on this topic

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  • 1. MOLECULAR GASTRONOMY CUISINE INNOVATION OR MODERN DAY ALCHEMY?
  • 2. AUTHOR
    • Jhon Cousins
    • Dr. Kevin O’Gorman
    • Marc Stierand
  • 3. INTRODUCTION
    • Molecular gastronomy
    • Chemistry and physics behind the preparation of any dish.
  • 4. BACKGROUND OF THE STUDY
    • Focus on development in gastronomy world.
    • Center of the study: molecular gastronomy.
    • Grand cuisines: Escoffier, Antoine Careme.
    • Nouvelle cuisines: Paul Bocuse, Fernand Point.
    • Molecular cuisines: Herve This, Nicholas Kurti.
    • Renowned chef: Ferran Adria.
  • 5. GRAND CUISINES
  • 6. NOUVELLE CUISINES
  • 7. MOLECULAR CUISINES
  • 8. PURPOSE OF THE STUDY
    • To explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chef.
  • 9. RESEARCH METHODOLOGY
    • Sampling: snowball sampling derived from Michelin Guide and S. Pellegrino World 50’s Best Restaurants.
    • Phenomenological interview: interview 18 world class chef around Europe.
    • Data analysis: hermeneutical analysis.
  • 10. FINDINGS
    • The researcher found that much confusion about the essence of true molecular gastronomy and many people wrongly used this term just to get a media attention
  • 11. MY OPINION