New Concept of Gastronomy from Chemical Viewpoint

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  • J. Mlček Department of Food Technology and Microbiology, Tomas Bata University, Zlín
  • O. Rop Department of Food Technology and Microbiology, Tomas Bata University, Zlín

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.

Publikováno

15.08.2011

Jak citovat

Mlček, J., & Rop, O. (2011). New Concept of Gastronomy from Chemical Viewpoint. Chemické Listy, 105(7). Získáno z http://ww.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1122

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