Saturday, September 22, 2007
The Meaning of Molecular Gastronomy
Molecular gastronomy
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Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena.
The term was coined in 1988 by Hungarian physicist Nicholas Kurti and French chemist Hervé This, both vocal advocates of applying modern science to culinary problems.
The idea of using techniques developed in chemistry to study food was not a new one; it goes back to the 18th century [1]. Kurti and This decided that a new, specific discipline should be created within food science, and looked for a name. The initial proposal was "molecular gastronomy", but Kurti, being a physicist, insisted on adding "and physical", which is why the discipline was at first called "molecular and physical gastronomy" (this was also the title of This's doctoral dissertation).
When Kurti died (in 1998), This simplified the name to "molecular gastronomy", but Kurti's name was given to the continuing series of workshops that Kurti and This had directed every two years in Erice, at the Majorana Centre for Scientific Culture. The name "was dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking so he could get a research institute to pay attention to his work", according to Heston Blumenthal[2].
The fundamental objectives of molecular gastronomy were defined by H. This in his doctoral dissertation as:
* Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
* Exploring existing recipes
* Introducing new tools, ingredients and methods into the kitchen
* Inventing new dishes
* Using molecular gastronomy to help the general public understand the contribution of science to society
Many people who feel Molecular Gastronomy is important ask the skeptics, "In what art or science could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind?"
From Wikipedia, the free encyclopedia
• Ten things you didn't know about imags on Wikipedia •
Jump to: navigation, search
Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena.
The term was coined in 1988 by Hungarian physicist Nicholas Kurti and French chemist Hervé This, both vocal advocates of applying modern science to culinary problems.
The idea of using techniques developed in chemistry to study food was not a new one; it goes back to the 18th century [1]. Kurti and This decided that a new, specific discipline should be created within food science, and looked for a name. The initial proposal was "molecular gastronomy", but Kurti, being a physicist, insisted on adding "and physical", which is why the discipline was at first called "molecular and physical gastronomy" (this was also the title of This's doctoral dissertation).
When Kurti died (in 1998), This simplified the name to "molecular gastronomy", but Kurti's name was given to the continuing series of workshops that Kurti and This had directed every two years in Erice, at the Majorana Centre for Scientific Culture. The name "was dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking so he could get a research institute to pay attention to his work", according to Heston Blumenthal[2].
The fundamental objectives of molecular gastronomy were defined by H. This in his doctoral dissertation as:
* Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
* Exploring existing recipes
* Introducing new tools, ingredients and methods into the kitchen
* Inventing new dishes
* Using molecular gastronomy to help the general public understand the contribution of science to society
Many people who feel Molecular Gastronomy is important ask the skeptics, "In what art or science could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind?"
Thursday, September 20, 2007
Coming Soon
Soon I will have sample menus and concepts for you to look over. I am looking for your comments and ideas about them. Every comment helps.
I plan on opening 215 somewhere in the downtown area of Cleveland, Ohio. If you have any information about any openings or leases please let me know.
Thank You,
Derrick R.
I plan on opening 215 somewhere in the downtown area of Cleveland, Ohio. If you have any information about any openings or leases please let me know.
Thank You,
Derrick R.
Welcome to 215
Welcome to 215. 215 is a restaurant concept created by Derrick Roberts. The idea for 215 is a restaurant that will bring cutting edge food to the average person. 215 uses the principles of molecular gastronomy to create food that will push the ideas of what a dining experience should be without making the diner feel like they are in a laboratory rather than a restaurant.
This site was created to gain more knowledge of what the public would enjoy when dining. From the cuisine to the decor. So feel free to leave comments with your ideas.
This site was created to gain more knowledge of what the public would enjoy when dining. From the cuisine to the decor. So feel free to leave comments with your ideas.
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