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

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Molecular gastronomy 2

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

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