Nové pojetí gastronomie z chemického pohledu

Autoři

  • Jiří Mlček Univerzita Tomáše Bati ve Zlíně, Zlín
  • Otakar Rop Univerzita Tomáše Bati ve Zlíně, Zlín

Klíčová slova:

molekulární gastronomie, experimentální kuchyně, hydrokoloidy

Abstrakt

A review is given on the field of molecular gastronomy and its relation to science and cooking. It shortly describes the history of molecular gastronomy (dealing also with its definition), topical themes of this concept and the difference between science and cooking. In particular, the fact is highlighted that the kitchen serves as an ideal place to foster interactions between scientists and the chefs, which leads to benefits for the general public in the form of novel and high-quality foods.

Stahování

Publikováno

15.07.2011

Jak citovat

Mlček, J., & Rop, O. (2011). Nové pojetí gastronomie z chemického pohledu . Chemické Listy, 105(7), 557–558. Získáno z http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1122

Číslo

Sekce

Bulletin