Biophysics of Molecular Gastronomy

Science and cooking: the era of molecular cuisine.

in January 2009, i participated in a roundtable discussion, “Does ‘Molecular cuisine’ Exist?”, at Madrid Fusion, the largest gastronomy conference in the world. it was the most popular event at that conference, which is impressive considering that, until 20 years ago, the adjective molecular was never used in conjunction with the words gastronomy, cooking or cuisine. indeed, when the poster for...

Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

Molecular Gastronomy: A New Emerging Scientific Discipline

001-136 Tourism 2015 01EN.indd

Th e purpose of this study focus es on the extent to which electronic word-ofmouth (eWOM) and the image of Macanese gastronomy tourism infl uences tourists' intentions, based on samples of those who use the Internet, to search for information about Macanese gastronomy. Th is study was conducted from April to June 2013. A quantitative research method was adopted and online questionnaires were di...

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...