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Lollipop of White Chocolate & Lemon and Coffee Candy.

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Presentation on theme: "Lollipop of White Chocolate & Lemon and Coffee Candy."— Presentation transcript:


2 Lollipop of White Chocolate & Lemon and Coffee Candy

3  Definition Definition  History History  Objectives Objectives  Types/ Examples Types/ Examples  Well Known Restaurants Well Known Restaurants  Conclusion Conclusion

4  Scientific discipline  Chemical processes  Molecular Mixology  Equipment  Environment

5  Nicholas Kurti  Hervé This  Harold McGee

6  A Hungarian-born physicist  His hobby was cooking  May November  During World War II he worked on the Manhattan project

7  Pronounced: tis  French physical chemist  The perfect temperature for cooking an egg.  Other scientific advancements in food science  Him at Work Him at Work

8  Writes about Chemistry  The Curious Cook The Curious Cook  Influential in the Culinary world  Co-organizer of the IWMG

9  First Meeting  Sauces, or dishes made from them  Heat in cooking  Food flavors - how to get them, how to distribute them, how to keep them  Textures of Food: How to create them?  Interactions of food and liquids

10  Examples of sessions within these meetings have included: › Chemical Reactions in Cooking. › Heat Conduction, Convection and Transfer. › Physical aspects of food/liquid interaction. › When liquid meets food at low temperature. › Solubility problems, dispersion, texture/flavor relationship. › Stability of flavor.

11 The objectives of molecular gastronomy, as defined by Hervé This are:  Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: › 1. The social phenomena linked to culinary activity › 2. The artistic component of culinary activity › 3. The technical component of culinary activity

12 Foie gras, passion fruit, chinese celery Eggs Benedict Cheesecake, pineapple, raisin, saffron, lime Everything bagel, smoked salmon threads, crispy cream cheese Hazelnut tart, coconut, chocolate, chicory

13  Australia Fenix (Richmond, VIC; Chef Raymond Capaldi) Fenix  Canada DC Duby (Richmond, BC; Chefs Dominique and Cindy Duby) Lobby (Toronto, ON; Chef Robert Bragagnolo) DC Duby Lobby  France Pierre Gagnaire (Paris, Chef Pierre Gagnaire) Pierre Gagnaire  Germany Amador (Langen, Chef Juan Amador) Amador  Italy Grand Hotel Villa Serbelloni (Como Lake, Chef Ettore Bocchia) Grand Hotel Villa Serbelloni  Japan Tapas Molecular Bar (Tokyo, Chef Jeff Ramsey) Tapas Molecular Bar

14  Singapore Saint Pierre (Chef Emmanuel Stroobant) Saint Pierre  Spain Comerç 24 (Barcelona, Chef Carles Abellan) El Bulli (Rosas, Chef Ferran Adrià) Espai Sucre (Barcelona, Chef Jordi Butrón) Mugaritz (Otzazulueta, Chef Andoni Aduriz) Restaurante Arzak (San Sebastian, Chef Juan Mari Arzak) Comerç 24 El Bulli Espai Sucre Mugaritz Restaurante Arzak  United Kingdom Anthony's (Leeds, Chef Anthony Flinn) The Fat Duck (Bray, Chef Heston Blumenthal) Anthony's The Fat Duck

15  United States Alinea (Chicago, IL; Chef Grant Achatz) Antidote (Sausalito, CA; Chef Eric Torralba) Café Atlántico (Washington, DC; Chef Jose Andres) Cru (New York, NY; Chef Shea Gallante) davidburke and donatella (New York, NY;Chef David Burke) Gilt (New York, NY; Chef Paul Liebrandt) Minibar (Washington, DC; Chef Jose Andres) ONE.Midtown Kitchen (Atlanta, GA; Chef Richard Blais) Restaurant L (Boston MA; Chef Pino Maffeo) Room 4 Dessert (New York, NY; Chef Will Goldfarb) Moto (Chicago, IL; Chef Homaro Cantu) wd-50 (New York, NY; Chef Wylie Dufresne) Venue (Hoboken, NJ; Chef James George) Alinea Antidote Café Atlántico Cru davidburke and donatella Gilt Minibar ONE.Midtown Kitchen Restaurant L Room 4 Dessert Moto wd-50 Venue

16  Molecualar Gastronomy is “The scientific study of deliciousness”  The Term was coined in 1992, by scientist who’s hobbies where cooking.  It uses science and advancements in technology to create new takes on traditional dishes.  It’s cooking an “egg”

17  Photos- › Guillamet, Francesc. Piruleta de chocolate blanco y candy de limón y café. 08/25/ › Polidori, Robert. Wd~50. 08/25/2010Wd~50 › Petzke, Karl. Harold McGee. Curious Cook. 08/25/2010Curious Cook › Petzke, Karl. Nicholas Kurti. Curious Cook. 08/25/2010Curious Cook › Boulat, Alexandra. Hervé This. Associated Press. 8026/2010Associated Press  Video- › Hervé This. Coolhunting. May 17, 08/28/

18  Web Pages- › "Nicholas Kurti." NNDB: Tracking the Entire World. Web. 30 Aug › "Food for Tomorrow? : Article : EMBO Reports." Nature Publishing Group : Science Journals, Jobs, and Information. Web. 30 Aug › Way, By The. "Molecular Gastronomy Resources." A La Cuisine! Web. 30 Aug

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