3. Objective
O To introduce the history and origins of
molecular gastronomy
O To discover the popularity of this
innovation in our society
O To study the possibility of future
development in our society
6. Background
Ostarted from an English teacher of
cookery, Elizabeth Cawdry Thomas
O
Proposed a workshop to learn about
the physics and chemistry of cooking.
7. Web search
Search Strategies
Web Sites
“molecular gastronomy” www.molecularrecipes.com/moleculargastronomywww.molecularrecipes.com
top *molecular
gastronomy countries
www.gayot.com/restaurants/best-us-top10-moleculargastronomy_01us.html
molecular gastronomy
site: youtube.com
www.youtube.com/channel/HCP8EJrZhEVtg
intitle:molecularb
gastronomy
http://www.foxnews.com/leisure/2013/10/21/top-10-molecular-gastronomy-restaurants-in-us/
?&
www.molecularrecipes.com/molecular-gastronomy
molecular gastronomy
OR food
8. Library Search
Search strategies
Library Resources
Library Resources
“Molecular
Gastronomy”
Journal Articles
This, H. (2005). Molecular
gastronomy. Nature Materials,
4(1), 5-7. doi:10.1038/nmat1303
“Molecular
Gastronomy”
Magazine
Anonymous. (2002). The word
molecular gastronomy.
SUTTON: Reed Business
Information UK.
Molecular Gastronomy
AND ” technology”
Magazine
Andrew Hodges. Molecular
Gastronomy: Exploring the
Science of Flavor. 294 Vol. New
York: Scientific American,
Incorporated, 2006. Print.
10. Survey
O Objective:
To investigate how well respondent know
about the molecular gastronomy
O Number of responses:
20
O https://qtrial.qualtrics.com/SE/?SID=SV_1yNpHmzfqR4
11. Survey Question
1. What is your gender?
2. What is the highest level of education you have completed?
3. Have you ever heard of Molecular gastronomy ( 分子料理 ) ?
4. Do you know how it (Molecular gastronomy 分子料理 ) works?
5. Where do you get this information about Molecular gastronomy ? ( You can select more than one
item)
12. Survey Question
6. Have you tried it before?
7. How much have you spent on it?
8. How will you rate the future potential(possibility)of it in Hong Kong ?( 0 is the
lowest possibility...
9. Will you try it in the future?
10. Have you learnt more about it after finishing our questionnaire?
13. Survey result and analysis
O →indicates the importance and prevalence of
mass media
14. Con’t Analysis
O Few respondents(3%)have heard from
parents or relatives
O →implies that the old generation know
little about the new technology
O This may lead to digital divide (Disparity
between people who could well access to
the information technology and who could
not)
15. Survey result and analysis(Q5&Q9)
Most of the respondents heard of the technology from
the media (e.g. the internet and television) would
probably try it in the near future.
16. Analysis
Restaurants may use TV or the internet
as a media to promote the new food
technology in the future
→arouse the interest of general public
17. Survey result and analysis
Average rating :60.1
Half of the respondents will probably try the new
technology and the above ratings show their positive
attitudes towards it.
19. Analysis of the reasons
Q: Have you tried it before? No.Why?
expensive
20. Analysis
•
Other reasons :
•
the new food technology = a novelty
•
→ little knowledge about it → food safety concern
•
•
people may have a conservative mindset
/ low confidence on scientific technology.
22. Job Division
Name
Jobs
Lui Lai Chu
Web search, Library search, Analysis
Lee Hin Yu
Mind map , Video ,design , Analysis
Hui Wing Shan
Objectives ,Background ,Analysis
23. Reference
O Anonymous. (2002). The word molecular gastronomy. SUTTON: Reed
Business Information UK.
O This, H. (2005). Molecular gastronomy. Nature Materials, 4(1), 5-7.
doi:10.1038/nmat1303
O This, H. (2005). Molecular gastronomy. Nature Materials, 4(1), 5-7.
doi:10.1038/nmat1303
O Anonymous. (2002). The word molecular gastronomy. SUTTON: Reed
Business Information UK.
O Andrew Hodges. Molecular Gastronomy: Exploring the Science of
Flavor. 294 Vol. New York: Scientific American, Incorporated, 2006.
Print.
