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Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3]
Jean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃]; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
Portrait of Bartolomeo Platina. Engraving by Theodor de Bry from J.J. Boissard, Icones virorum illustrium doctrina & eruditione praestantium. Bartolomeo Sacchi (Italian: [ˌbartɔlɔˈmɛɔ ˈsakki]; 1421 – 21 September 1481), known as il Platina (Italian: [il ˈplatina]) after his birthplace of Piadena, [1] was an Italian Renaissance humanist writer and gastronomist, author of what is ...
Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.
As a teenager, growing up in Hinckley, Ohio, Lohman worked, in costume, as a historic re-enactor. [1] [5] [6] Her duties there included showing visitors how Americans used to prepare food.
Marcel's Quantum Kitchen is an American television program broadcast by the Syfy channel. The first episode premiered on March 22, 2011, at 10 pm EST.The series follows Marcel Vigneron of Top Chef fame in his new molecular gastronomy catering company, where each episode features the development of unique dishes for a client's event and the event itself.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.