The Experts below are selected from a list of 18 Experts worldwide ranked by ideXlab platform

Job Ubbink - One of the best experts on this subject based on the ideXlab platform.

  • Molecular gastronomy : a Food Fad or science supporting innovative cuisine?
    Trends in Food Science and Technology, 2008
    Co-Authors: César Vega, Job Ubbink
    Abstract:

    The concepts, history and approaches of molecular gastronomy are discussed with an emphasis on the relation to Food science and technology. A distinction is made between molecular gastronomy and science-based cooking, where the first relates to the scientific understanding of the cooking and eating processes and the latter refers to the application of the principles and tools from science for the development of new dishes, particularly in the context of haute cuisine. We argue that science-based cooking is closely associated with significant technological developments, as the realization of novel dishes frequently requires the use of non-traditional ingredients or preparation techniques, which are often derived from those used in industrial Food production. Several approaches towards the scientific understanding of Foods are highlighted, including the complex disperse system (CDS) formalism of This and the systematic compilation and interpretation of scientific and non-scientific information relating to Foods, their ingredients and preparation methods as shaped into its modern form by McGee. We discuss how chefs are dealing with the available systematic knowledge on Food and cooking, and how molecular gastronomy can facilitate the cumbersome, but much needed discussions among Food scientists and chefs. Finally, we discuss the implications of molecular gastronomy for society. This includes the way the general public is considering Food, and how molecular gastronomy could inspire Food technologists to increasingly emphasize aspects relating to Food origin, quality, and creativity in their product development efforts.

  • Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
    Food Biophysics, 2008
    Co-Authors: Erik Van Der Linden, David Julian Mcclements, Job Ubbink
    Abstract:

    A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality Foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced Food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of Food and nutrition for the quality of life.

César Vega - One of the best experts on this subject based on the ideXlab platform.

  • Molecular gastronomy : a Food Fad or science supporting innovative cuisine?
    Trends in Food Science and Technology, 2008
    Co-Authors: César Vega, Job Ubbink
    Abstract:

    The concepts, history and approaches of molecular gastronomy are discussed with an emphasis on the relation to Food science and technology. A distinction is made between molecular gastronomy and science-based cooking, where the first relates to the scientific understanding of the cooking and eating processes and the latter refers to the application of the principles and tools from science for the development of new dishes, particularly in the context of haute cuisine. We argue that science-based cooking is closely associated with significant technological developments, as the realization of novel dishes frequently requires the use of non-traditional ingredients or preparation techniques, which are often derived from those used in industrial Food production. Several approaches towards the scientific understanding of Foods are highlighted, including the complex disperse system (CDS) formalism of This and the systematic compilation and interpretation of scientific and non-scientific information relating to Foods, their ingredients and preparation methods as shaped into its modern form by McGee. We discuss how chefs are dealing with the available systematic knowledge on Food and cooking, and how molecular gastronomy can facilitate the cumbersome, but much needed discussions among Food scientists and chefs. Finally, we discuss the implications of molecular gastronomy for society. This includes the way the general public is considering Food, and how molecular gastronomy could inspire Food technologists to increasingly emphasize aspects relating to Food origin, quality, and creativity in their product development efforts.

Erik Van Der Linden - One of the best experts on this subject based on the ideXlab platform.

  • Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
    Food Biophysics, 2008
    Co-Authors: Erik Van Der Linden, David Julian Mcclements, Job Ubbink
    Abstract:

    A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality Foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced Food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of Food and nutrition for the quality of life.

David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.

  • Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
    Food Biophysics, 2008
    Co-Authors: Erik Van Der Linden, David Julian Mcclements, Job Ubbink
    Abstract:

    A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality Foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced Food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of Food and nutrition for the quality of life.

Mary Shaw - One of the best experts on this subject based on the ideXlab platform.