KITCHEN SCIENCE AND MODERN CULINARY INSIGHTS

Kitchen Science
&
Modern Culinary Insights Of The
21st Century

Contents
• History of Food Science

• What is Molecular Gastronomy

• Taste perception

• Aroma compounds

• Food pairing
...

Food Science in History
• Antoine Laurent de Lavoisier (1743-1794) French chemist. Recognised the importance of utilizin...

Foundations of Molecular Gastronomy
• In 1969 Nicholas Kurti gave a lecture with the title ‘The physicist in
the kitchen...

Popular Evolution of Molecular
Gastronomy
• 1997 elbulli workshop, the first systematic research centre...

Defining Molecular Gastronomy
• Molecular gastronomy is a particular branch of
physical chemistry, looking at the mechan...

Defining Molecular Gastronomy
• In 1996, five goals of this science were identified:

• (1) To collect and investigate old...

The Definition of a Dish
• Complex Disperse Systems can be used to
classify food preparations
• O (oil, any liquid ...

The Study of Precisions
• Detailed descriptions of the processes involved in preparing a dish,
technical indications a...

Definition of New Cooking
‘Statement of the ‘new cookery’ comprises four key points:

• Three basic principles guide our c...

Definition of Note by Note Cooking
• The idea is to use pure molecules to make new food

• It's like a painter using prima...

Definition of Modernist Cuisine
• Dining is a dialogue

• Creativity trumps tradition

• Break rules; surprise diners

• B...

Modern Culinary Insights Of The
21st Century

Taste Perception
Taste Flavour
• Each of these taste sensations probably
...

Taste Perception
Palatability Food Acceptability
• Our experience of foods is ...

Aroma Compounds

• Aroma substances are volatile compounds which are perceived by
the odor receptor sites of the smell o...

Food Pairing
• Foods may combine with each other when they have major flavour compounds
(chemicals) in common

• T...

Hydrocolloids
• Hydrocolloids are often called gums

• They are naturally present or added to control the functional
pro...

Hydrocolloids
• Many hydrocolloids are derived from natural sources, such
as seaweed, seeds, roots, tree sap, fruit peel...

E Numbers
• E numbers idnetify the 319 food additives approved for a specific use in Europe.

• They have different us...

2011/2012 Culinary Trends
• Chefs are the new historians
– Grant Achatz’s -menu titled “Paris, 1906,” - the cooking of ...

2011/2012 Culinary Trends
• Vegetables are the new meat
– Greater emphasis on respecting the integrity and status of
...

Useful Resources
• kitchen-theory.com
• blog.khymos.org
• foodpairing.be
• understandingfoodadditives.org
• mode...

Molecular gastronomy introduction