Gastronomy Foundation (Discover the Fascinating World of Culinary Science) Volume 06 July (original) (raw)

Gastronomy Foundation (Discover the Fascinating World of Culinary Science) Volume 06.01 July

Mahdi Dihdashti. Master chef IVAN, 2024

About This Book Discover the Fascinating World of Culinary Science: The Science Behind Cooking. Dive into the captivating realm where culinary art meets scientific inquiry with "The Science Behind Cooking." This insightful book unravels the mysteries of flavor development, cooking techniques, and the chemical reactions that transform ingredients into delectable dishes. From understanding the role of proteins in food texture to unraveling the complexities of flavor compounds, each chapter explores a different facet of the science that underpins cooking. Explore how heat transforms ingredients through processes like caramelization and Maillard reaction, enhancing taste and aroma. Delve into the sensory experience of food, from the basics of taste perception to the nuances of aroma compounds that create memorable dining experiences. Discover how ingredients interact at a molecular level, influencing texture, taste, and overall culinary appeal. Whether you're an amateur enthusiast or a seasoned chef, "The Science Behind Cooking" offers a comprehensive guide to elevating your culinary skills through scientific understanding. Uncover the secrets to perfecting flavors, achieving optimal cooking results, and creating dishes that tantalize the palate and intrigue the mind. Embark on a journey where cooking becomes more than a skill—it becomes an exploration of the scientific principles that make food not only nourishing but also an art form. With detailed explanations, practical insights, and inspiring examples, this book is your gateway to mastering the science behind the flavors we love.

Temporal design of taste and flavor: practical collaboration between chef and scientist

Background: Recently, many chefs have collaborated with researchers and used scientific techniques in their cooking. These researchers advise chefs from a scientific perspective. However, they do not know what chefs think and what concept they want to express through their dishes. Once scientists understand what motivates chefs in the creation of their new dishes, they would be able to provide chefs with more precise advice. Findings: The authors identified culinary success factors (CSFs) from context analysis of a culinary magazine for chefs and visualized the relationships between the CSFs when renowned chefs trained in Japanese and French cuisine create new dishes. The results revealed differences not only in cooking techniques, ingredients, and condiments but also in cognitive structure (pattern of thinking) when creating new dishes. One of the authors (KS) has two Michelin stars for his French restaurant. He believes that umami affects the flavor of the main ingredients, which allows him to feature the intrinsic characteristics of the main ingredients. The chef's cognitive structure is apparent in his cuisine.