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La Storia della Gastronomia Molecolare
INRA
Institut National de la Recherche Agronomia

Francia 1980

Hervè This (chimico e gastronomo) vincitore del premio Nobel per
la Fisica nel 1991 e attualmente considerato il padre della cucina
molecolare .
Origine del Termine
Gastronomia Molecolare
Coniato nel 1992 , ad Erice, in Sicilia al Centro
Ettore Majorana in occasione del primo convegno
internazionale di scienza e gastronomia, intitolato
"Molecular and physical gastronomy", ma
cambiato dal direttore del centro Antonio Zichici in
"Gastronomia molecolare e fisica".
 I convegni si tennero fino al 1988.
La cucina Molecolare oggi: Italia
 Davide Cassi del Dipartimento di Fisica dell'Università di

Parma
 Ettore Bocchia, famoso chef di fama internazionale
creatore del primo menu Italiano di cucina molecolare.
Cassi

Bocchia
Gastronomia Molecolare: Significato
“ Il nome cucina molecolare, in realtà oggi è
diventato obsoleto…adesso si parla di cucina
scientifica perché includiamo tutte le scienze che
possono venirci in aiuto per capire la cucina e
inventare nuove ricette”.
Cassi
 Comprensioni dei fenomeni che avvengono

nell’atto della preparazione del cibo con
l’obbiettivo di controllarli e di produrne dei nuovi.
Biblografia

Cassi & Bocchia “Il gelato estemporaneo e altre
invenzioni gastronomiche" Sperling & Kuffler
 necessità, nello specifico caso Italiano, di mantenere
le tradizioni della cucina del bel paese anche nel caso
dell’uso della scienza.
Il Manifesto della Cucina Molecolare
Italiana
 1. Ogni novità deve ampliare, non distruggere, la

tradizione gastronomica italiana
 2. Le nuove tecniche e i nuovi piatti devono valorizzare
gli ingredienti naturali e le materie prime di qualità
 3. Sarà una cucina attenta ai valori nutrizionali e al
benessere di chi mangia, non solo agli aspetti estetici e
organolettici
 4. Realizzerà i suoi scopi creando nuove testure di
ingredienti scelti in base ai criteri sopra enunciati. Creerà
le nuove testure studiando le proprietà fisiche e chimiche
degli ingredienti e progettando, a partire da queste,
nuove architetture microscopiche.

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La storia della gastronomia molecolare

  • 1. La Storia della Gastronomia Molecolare INRA Institut National de la Recherche Agronomia Francia 1980 Hervè This (chimico e gastronomo) vincitore del premio Nobel per la Fisica nel 1991 e attualmente considerato il padre della cucina molecolare .
  • 2. Origine del Termine Gastronomia Molecolare Coniato nel 1992 , ad Erice, in Sicilia al Centro Ettore Majorana in occasione del primo convegno internazionale di scienza e gastronomia, intitolato "Molecular and physical gastronomy", ma cambiato dal direttore del centro Antonio Zichici in "Gastronomia molecolare e fisica".  I convegni si tennero fino al 1988.
  • 3. La cucina Molecolare oggi: Italia  Davide Cassi del Dipartimento di Fisica dell'Università di Parma  Ettore Bocchia, famoso chef di fama internazionale creatore del primo menu Italiano di cucina molecolare. Cassi Bocchia
  • 4. Gastronomia Molecolare: Significato “ Il nome cucina molecolare, in realtà oggi è diventato obsoleto…adesso si parla di cucina scientifica perché includiamo tutte le scienze che possono venirci in aiuto per capire la cucina e inventare nuove ricette”. Cassi  Comprensioni dei fenomeni che avvengono nell’atto della preparazione del cibo con l’obbiettivo di controllarli e di produrne dei nuovi.
  • 5. Biblografia Cassi & Bocchia “Il gelato estemporaneo e altre invenzioni gastronomiche" Sperling & Kuffler  necessità, nello specifico caso Italiano, di mantenere le tradizioni della cucina del bel paese anche nel caso dell’uso della scienza.
  • 6. Il Manifesto della Cucina Molecolare Italiana  1. Ogni novità deve ampliare, non distruggere, la tradizione gastronomica italiana  2. Le nuove tecniche e i nuovi piatti devono valorizzare gli ingredienti naturali e le materie prime di qualità  3. Sarà una cucina attenta ai valori nutrizionali e al benessere di chi mangia, non solo agli aspetti estetici e organolettici  4. Realizzerà i suoi scopi creando nuove testure di ingredienti scelti in base ai criteri sopra enunciati. Creerà le nuove testure studiando le proprietà fisiche e chimiche degli ingredienti e progettando, a partire da queste, nuove architetture microscopiche.