Re: Hello
Why are you doing womens work anyway?
Oh, and I looked up your "molecular gastronomy" looks like just a fancy word for "changes that happen during cooking" to me. The example I found was how an egg changes from basically liquid, to something edible, to a rubber ball as you keep cooking it. In fact it looks like another science experiment to do with the boys.
I find it amazing that the liebrals can take something that we've been doing for 6,000 years and make it a new "science". Yep, cooking is now "food science".
Edit:
Oh, this is rich........
So um..... how much are liebrals paying for these "scientists" to come up with new meals and spatulas?
Originally posted by Brett_L
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Oh, and I looked up your "molecular gastronomy" looks like just a fancy word for "changes that happen during cooking" to me. The example I found was how an egg changes from basically liquid, to something edible, to a rubber ball as you keep cooking it. In fact it looks like another science experiment to do with the boys.
Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods
The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods
Edit:
Oh, this is rich........

The objectives of molecular gastronomy, as defined by Hervé This are:
Current objectives:
Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:
1. the social phenomena linked to culinary activity
2. the artistic component of culinary activity
3. the technical component of culinary activity
Original objectives:
The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as:
1. Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
2. Exploring existing recipes
3. Introducing new tools, ingredients and methods into the kitchen
4. Inventing new dishes
5. Using molecular gastronomy to help the general public understand the contribution of science to society
However, This later recognized points 3, 4 and 5 as being not entirely scientific endeavours (more application of technology and educational), and has since revised the primary objectives of molecular gastronomy.
Current objectives:
Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:
1. the social phenomena linked to culinary activity
2. the artistic component of culinary activity
3. the technical component of culinary activity
Original objectives:
The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as:
1. Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
2. Exploring existing recipes
3. Introducing new tools, ingredients and methods into the kitchen
4. Inventing new dishes
5. Using molecular gastronomy to help the general public understand the contribution of science to society
However, This later recognized points 3, 4 and 5 as being not entirely scientific endeavours (more application of technology and educational), and has since revised the primary objectives of molecular gastronomy.



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