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VERTICAL GUIDE
Claudia Arizbé Aguilar Espiricueto
Created on April 17, 2024
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Transcript
MOLECULAR
GASTRONOMY
Título 1
Claudia Arizbé Aguilar Espiricueto
conclusion
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INTRODUCTION
Everyday we create new terms with new definitions, such as: Information pollution, Jawn or Decision fatigue. And since some years ago we created an interesting one... "Molecular Gastronomy".
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WHAT IS MOLECULAR GASTRONOMY?
Is a form of food science that is in charge of the physical and chemical transformation of ingredients in cooking.What knowledge do we need to be able to use this technique? What does this science investigates?
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WHERE DID IT START?
It started in the famous and recognized "University of Oxford".Where can we find these techniques? Where can we take class on molecular gastronomy?
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When did it first gain recognition as a culinary movement?
Thomas keller
At the end of 2006 thanks to: When is it important to consider the texture and temperature of the food? When should chefs prioritize safety?
Heston blumenthal
Ferran adrià
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WHY IS IT SO IMPORTANT NOWADAYS?
It bridges the social, artistic and technical ramifications of food and their preparation.Why was molecular gastronomy invented? Why is it taking over the culinary scene?
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WHO ARE SOME POPULAR CHEFS ASSOCIATED WITH MOLECULAR GASTRONOMY?
Who officially accepted the term of "molecular gastronomy"?Who is known for popularizing molecular gastronomy?
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CONCLUSION
"As chefs continue to experiment and refine their craft, molecular gastronomy will likely evolve, contributing to the ongoing evolution of culinary arts."
+REF
References
4. National Library of Medicinehttps://www.nlm.nih.gov/ 6. ScienceDirect https://www.sciencedirect.com/ 7. Luxiders Magazine https://luxiders.com/
1. Chef Academy of Londonhttps://www.chefacademyoflondon.com/es 2. Britannica https://www.britannica.com/ 3. Culinary Institute of Barcelona https://cib.education/en