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Best Cooking Hacks of 2023. There's no doubt 2023 will go down as a big year for viral cooking hacks. People love to share their ideas online, and food tips, tricks and hacks seem to be an ...
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Futurist cooking. Futurist meals comprised a cuisine and style of dining advocated by some members of the Futurist movement, particularly in Italy. These meals were first proposed in Filippo Tommaso Marinetti and Luigi Colombo (Fillìa)'s Manifesto of Futurist Cooking, published in Turin 's Gazzetta del Popolo on December 28, 1930.
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...
Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s. [1]
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used.
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1]
Nouvelle cuisine (French pronunciation: [nuvɛl kɥizin] ⓘ; lit. 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.