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Презентация на тему Molecular gastronomy

Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and
Molecular gastronomy The Brest State University named after A.S. Pushkin.First course of Molecular gastronomy is a subdiscipline of food science that seeks to investigate, Oxford physicist Nicholas KurtiFrench INRA chemist Hervé This History part The term It became the title for a set of workshops held in Erice, American food science writer Harold McGee The International Workshop on Molecular Gastronomy 'N. Kurti'
Слайды презентации

Слайд 2 Molecular gastronomy is a subdiscipline of food science

Molecular gastronomy is a subdiscipline of food science that seeks to

that seeks to investigate, explain and make practical use

of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.

Слайд 3 Oxford physicist Nicholas Kurti
French INRA chemist Hervé This

Oxford physicist Nicholas KurtiFrench INRA chemist Hervé This

Слайд 4 History part

History part

Слайд 5 The term "Molecular and Physical Gastronomy" was coined

The term

in 1992 by Hungarian physicist Nicholas Kurti and French

physical chemist Hervé This.

Слайд 6 It became the title for a set of

It became the title for a set of workshops held in

workshops held in Erice, Italy (originally titled "Science and

Gastronomy")

Слайд 7 American food science writer Harold McGee

American food science writer Harold McGee

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