Gastronomy: The kitchen revolution

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Cornucopia: The Concept of Digital Gastronomy

The authors present a new concept of digital gastronomy — Cornucopia, a futuristic cooking methodology based on digital technologies. They discuss how they have merged kitchen tools with science fiction and actual technologies to create this new design space for gastronomy. The Virtuoso Mixer, the Digital Fabricator and the Robotic Chef were conceptualized to enable more flexibility and control...

Programming in the Kitchen

In this paper we discuss issues for the integration of computing power in mundane artefacts. We do so with reference to a recent project with a manufacturer of ovens for larger kitchens and catering services. We introduce three levels of obstacles when integrating computers into mundane tools and point out how organisational issues are a source of interface problems. We conclude that the design...

Molecular Gastronomy: Transforming Diets for Dysphagia

Dysphagia, is a word meaning disordered eating [1] and the medical term for swallowing difficulty as a result of either a mechanical obstruction or dysmotility [2]. Swallowing is a physiological process and entails the following steps: Food and liquid are transported from the oral cavity-mouth, into the stomach requiring up to 40 pairs of muscles and 8 nerves. The tongue and saliva work togethe...

Molecular Gastronomy: A New Emerging Scientific Discipline