Kitchen Science
Modern Culinary Insights Of The
        21st Century
• 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
•   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 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 are often called gums

• They are naturally present or added to control the functional
• 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
•   mode...
Molecular gastronomy introduction

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