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Flavor network published by Ahn et al. (2010), showing the links among ingredients based on their shared flavor compounds. Each node denotes an ingredient, node color indicates food category, and node size reflects the ingredient prevalence in recipes. Ingredients are connected if they share a significant number of flavor compounds. Reprinted from Ahn et al. (58) with permission.
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Molecular Gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant level. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and techn...
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Context 1
... of sensory test. (59) The principle of food pairing, an area of MG used to describe scientifically the fundamental "laws" of pairing flavors of a dish, was also addressed from another perspec- tive, i.e., using the concept of networks and comparing the ingredients and recipes in many parts of the world. Ahn et al. (58) created a flavor network (Fig. 2), where the ingredient sharing the highest number of aroma compounds were linked together to verify whether stronger links correspond to a higher number of recipes. A considerable number of ingredients, i.e., 381, were studied together with 2021 flavor compounds considered as food odorants. The authors stated that the scientific ...
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Background
When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study th...
Citations
... The relationship of food and drink with humankind has evolved from a time when many of the food plants that we see today were discovered by nameless barbarians (Childe, 1993) to a time when these plants were perceived as a "pleasure/art(s)" (Caporaso & Formisano, 2016) and eventually their disciplinary/scientific characteristic was emphasized (This, 2013). The phenomenon of food and beverage has become a sector with the economic, social, and technological developments experienced with globalization (Tovmasyan, 2019). ...
... The fact the collaboration/interface 'collaborative interface' between scientists and chefs has not yet been sufficiently achieved for molecular gastronomy to be successful (Vega & Ubbing, 2008); on the other hand, the contradictions of increasing student satisfaction in terms of offering solutions to the lack of sectoral practice in education as an interdisciplinary field (Burke & Danaher, 2018) rhetorically make the idea that there is still no clear answer yet (Caporaso & Formisano, 2016) about "where molecular gastronomy will end up and what its future will be" still valid. In fact, due to the structure of postmodern thought, which shows that it attaches importance to 'rhetorical' discursive value rather than 'semantic' semantic value in order to break away from modernism (Sarup, 1997), the extent to which molecular gastronomy, which is a postmodern gastronomy approach, will offer solutions to the fundamental problems of humanity in terms of food, science, art, and consumption makes it uncertain from the very beginning. ...
This chapter aims to provide a historical reminder of the molecular gastronomy approach,
which has recently become popular in gastronomy, from the perspective of modernism and
postmodernism and to make a review of the development and pioneers of the concept of molecular
gastronomy. In this review, conceptual and definitional explanations of molecular gastronomy have
been tried to be evaluated in the context of socio-economic and cultural trends of postmodernism.
In addition, the results of the reflection of advanced technological developments, one of the essential
digital age features valid in all theoretical and applied disciplines on gastronomy education, are
discussed with the problematics it may contain. Finally, a general evaluation, including inferences
and criticisms on the sustainability of molecular gastronomy, has been made
... The slow food cuisine is another style in cuisines development, which has its roots in indigenous culinary claims. It opposes the standardization of taste and the habits of unhealthy foods (Caporaso & Formisano, 2016). It protects cultural identity related to food and gastronomic traditions, preserves breeding and processing techniques, and protects domestic and wild animals and plant species (Mohmar, 2007). ...
Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as an oral recipe. These specifications or instructions are a society's claims that provide a unique arena between science and society. This research is an overview of a destinations' cultural heritage preservation of indigenous cuisine through culinary claims using the examples from Africa and Zimbabwe and particularly from the Karanga, Korekore and Manyika ethnic groups and other destinations like France, Japan, Croatia, China and Australia. Using content analysis from secondary sources this paper argues that culinary claims have significance in sustaining cultural heritage and must not be set aside. These claims describe the procedural information present in a recipe (oral and written), which provides added value in terms of improved quality and greater chance of a successful product. Many destinations are striving to preserve indigenous cuisine as a unique and competitive advantage for many benefits. Thus, using local resources such as indigenous food has made destinations more competitive globally. The findings of this study reveal that culinary claims are being used by destinations and renowned chefs, increasing their expertise and passion in the kitchen. These claims have also increased tourist confidence in trying new foods and tastes that are deemed authentic.
... Food Pairing Theory is also the name given to empirical studies on flavor improvement by Chef Heston Blumenthal and chemist François Benzi (Caporaso and Formisano, 2016). In addition, the book "The Art and Science of Food Pairing" by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick (2020), in which ten thousand matches were made, is among the important reference sources in this sense. ...
... Aunque la definición es controversial tanto en el gremio de los maestros cocineros enfocados en el desarrollo de nuevos platos y recetas que estimulen los sentidos como en el sector académico centrado en el entendimiento de procesos moleculares complejos usados para dar propiedades funcionales a los alimentos como estabilidad, gusto, textura, sabor y buena apariencia Esta nueva disciplina tiene varios componentes entre los que se cuenta la ingeniería de alimentos interesada en la generación de nuevas platos y texturas empleando técnicas de uso frecuente en laboratorios de investigación como secado por aspersión, gaseado, congelamiento por nitrógeno líquido, técnicas de extracción como rotavapores, transferencia de calor en alimentos y empacado al vacío entre otros ( Van der Linden, et al., 2008). Tendencias de la cocina molecular Una de las primeras aplicaciones de conocimiento científico en la cocina fue el control de la temperatura, esta variable tiene repercusiones relevantes en las cualidades organolépticas de los alimentos porque controla procesos de oxidación, procesos enzimáticos como el Cocina Molecular, Origen, tendencias y aplicaciones futuras oscurecimiento debido a la reacción de Maillard y liberación de olores (Caporaso, et al., 2016) Un ejemplo de cómo el control preciso de la temperatura afecta la calidad organoléptica y de textura de los alimentos es la cocción del huevo, normalmente los huevos son cocidos en agua hirviendo, pero el uso de equipos como calentadores de inmersión permite tener un control exacto y preciso de la temperatura de cocción, el uso de esta técnica permitió descubrir que en el rango de temperatura entre 60-70°C ocurren transiciones biofísicas críticas que afectan las proteínas que componen la yema y la clara del huevo, diferencia de un 1°C de temperatura afectan la textura del huevo, como consecuencia del proceso de denaturacion de las proteínas que pierden su estructura terciaria y se pliegan en nuevas estructuras con índices de elasticidad diferentes (Brenner, et al., 2015). Otro ejemplo es el uso de la técnica "Sous-vide" en esta técnica los alimentos por lo general carnes; son introducidos dentro de bolsas plásticas en donde son cocinados en agua a una temperatura media del punto de ebullición durante largos periodos de tiempo. ...
... El uso de esta técnica ha permitido a los chefs estandarizar procesos de preparación de alimentos como carne de bisonte, cordero, solomillo de cerdo. Las temperaturas de cocción y metodología pueden ser revisados en el trabajo de Caporaso y Fermisano (Caporaso, et al., 2016). La aplicación de bajas temperaturas es otra de las alternativas en la cocina molecular, un ejemplo es el uso de nitrógeno líquido para enfriar rápidamente lo materias primas evitando la generación de cristales grandes de hielo, esta técnica es usada para la molienda uniforme de hierbas en la preparación de helados, además de mejorar la molienda uniforme la preparación del helado es instantánea (Saraiva, et al., 2020) La textura de los alimentos también puede ser afectada por otras variables como el sonido. ...
La generación de nuevos sabores mediante el uso de la cocina molecular es la aplicación del método de fermentación, este método es basado en el empleo de levaduras y bacterias que tienen la capacidad de tomar fuentes de carbonos diversas y convertirlas en moléculas más simples mediante procesos de fermentación, ejemplos de estas nuevas aplicaciones es el uso de la levadura Rhizopus Oryzae que es utilizada para darle nuevos sabores y texturas al pan, esta levadura está siendo usada por los chef del restaurante Michelin en donde inoculan manzanas, nueces, frijoles, cebadas con el objetivo de crear nuevos sabores producidos por la maquinaria enzimática de la levadura que puede colectarse y encapsularse para generar nuevos sabores y nuevas experiencias en los comensales (Loss, 2017).
... The slow food cuisine is another style in cuisines development, which has its roots in indigenous culinary claims. It opposes the standardization of taste and the habits of unhealthy foods (Caporaso & Formisano, 2016). It protects cultural identity related to food and gastronomic traditions, preserves breeding and processing techniques, and protects domestic and wild animals and plant species (Mohmar, 2007). ...
Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as a recipe. These specifications or instructions are a society’s claims that provide a unique arena between science and society or the community. This research study is an overview of a destinations cultural heritage preservation of indigenous cuisine through culinary claims. Using content analysis from secondary sources it argues that culinary claims have significance in sustaining a cultural heritage and must not be set aside. These claims describe the technical or procedural information present in a recipe (oral or written), which provides added value in terms of improved quality and greater chance of a successful product. Many destinations are striving to preserve indigenous cuisine as a unique and competitive advantage for many benefits. Thus using local resources such as indigenous food has made destinations more competitive globally. The findings reveal that culinary claims are being used by destinations and renowned chefs, increasing their expertise and passion in the kitchen. These claims have also increased tourist confidence in trying new foods and tastes that are authentic.
... La técnica tiene bajo costo y bajo requerimiento de equipos sofisticados (Aceval et al., 2019), lo que le otorga un alto potencial para ser parte de una estrategia de transferencia de tecnología orientada al uso de aceites esenciales. La gelación iónica se basa en el uso de polímeros aniónicos como el alginato de sodio que, al combinarse con iones de calcio, inducen la formación de un gel, que finalmente crea una cápsula (Bušić et al., 2018;Caporaso & Formisano, 2016) que atrapa los componentes de la solución. La liberación controlada de un componente encapsulado constituye uno de los principales objetivos de esta práctica y depende de la estructura de las cápsulas (Gorbunova et al., 2018), incluida la porosidad (Bušić et al., 2018), que puede depender del tiempo de gelación (González et al., 2015). ...
... give it high potential to be part of a technology transfer strategy aimed at the use of essential oils. Ionic gelation is based on the use of anionic polymers such as sodium alginate which, when combined with calcium ions, induce the formation of a gel, which finally creates a capsule (Bušić et al., 2018;Caporaso & Formisano, 2016) that traps the solution components. The controlled release of an encapsulated component constitutes one of the main goals of this practice and depends on the structure of capsules (Gorbunova et al., 2018), including porosity (Bušić et al., 2018), which may depend on the gelation time (González et al., 2015). ...
... El procedimiento utilizado correspondió a una gelación directa, donde el espesor de la membrana de la cápsula es proporcional al tiempo de reacción en el baño de calcio (Caporaso & Formisano, 2016), por lo que se debe detener el desarrollo de las cápsulas retirando las esferas de la solución. ...
The essential oils have antifungal properties and their volatilization can be controlled through encapsulation. The work aimed at controlling the release kinetics of thyme (Thymus vulgaris) essential oil through ionic gelation encapsulation to assess the potential of inhibiting the development of Penicillium spp. Thyme essential oil was encapsulated with sodium alginate (NaAlg; 0.5 and 1.0%), calcium chloride (CaCl2; 0.8 and 2.5%), and different residence times in the calcium solution (10, 20, 40, and 60 min). Batches of capsules were placed in closed containers and volatilization was monitored. Release kinetics were evaluated through transient regime mass balances. Capsules had diameter and thickness between 2.16-2.81 and 0.20-0.46 mm, respectively. The best systems used AlgNa/CaCl2-1.0/0.8%, with residence in the calcium solution of 10 and 20 min, obtaining encapsulation efficiencies of 94.0 and 90.1%, respectively. Penicillium digitatum was inhibited through the controlled release of the essential oil.
... The principles and practices of molecular gastronomy have created interest amongst chefs and customers across the world. Molecular gastronomy (MG) is a new scientific discipline (Caporaso & Formisano 2016) and is a base for sophistication in food preparation. It considers the technical part of cooking science behind the recipes, the concepts, recipe detailing, artistic component of cooking with the social component of cooking. ...
... In the making of ice cream, scrambled eggs, and the famous 'bacon and fried egg ice cream' from Fat Duck restaurant, liquid nitrogen play a vital role ( Lavelle and vo Kientza, 2021 ). Since the ice crystals are smaller in size, nitrogen enables the creation of 'instant ice cream' with a very smooth structure in restaurants ( Caporaso and Formisano, 2016 ). With every known structure modifying agent, newer food products are fabricated with a better gastronomic experience for the consumers irrespective of their differences in age and preferences. ...
Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspective of personalized nutrition with a soft matter approach. Breaking through the science behind every food product, food scientists and gastronomy chefs engaged themselves with various kinds of ingredients and equipment, not only from the kitchen but also from the laboratory. Several structuring techniques such as gelation, spherification, micronization, 3D food printing, encapsulation, micronization, texturization, and sous vide have been discoursed in this review, providing a detailed discussion on the possibilities of these structuring methods for customized nutrition. Thus, an understanding of the gastronomic experience linked with various structured products, and the need for research to meet better-tailored nutrition is on the rise.
... Şarap ve diğer içecekleri değerlendirmeyi ve bunların yiyeceklerle nasıl eşleştiğini de kapsamaktadır (Ignatov ve Smith, 2006). İyi bir yemeğin hazırlanmasında kullanılan mutfak sanatları ve teknikler dizisi olmasının yanı sıra yemek ve kültür arasındaki ilişkinin ele alınmasıdır (Caporaso & Formisano, 2016). Gastronomi, yoğun rekabet ortamındaki turizm destinasyonlarında turistlerin daha iyi vakit geçirmesini sağlamak ve ilgili destinasyona çekmek için gittikçe artan kıymetli bir ürün ve faaliyet haline gelen yerel kültürün önemli bir parçasıdır (Richards, 2002). ...
31 Aralık 2019 tarihinde ilk kez Çin’in Wuhan kentinde ortaya çıkan daha sonra Dünya Sağlık Örgütü (DSÖ) tarafından salgın olarak ilan edilen Covid-19 ile birlikte üniversitelerdeki eğitim ve öğretim faaliyetleri kesintiye uğramıştır. Üniversitelerin ani bir şekilde kapanmasıyla birlikte eğitim kurumları uzaktan eğitim sistemlerine yönelmiştir. Bu nedenle, geleneksel eğitimden çevrim içi derslere geçiş yapılmıştır. Bu araştırma, Covid-19 salgını sürecinde turizm eğitimi alan lisans öğrencilerinin çevrim içi öğrenmeye hazırbulunuşluk düzeylerini belirlemeyi ve demografik özellikleri arasındaki ilişkiyi incelemeyi amaçlamaktadır. Veriler, online anket tekniğiyle elde edilmiştir. Araştırmada ilişkisel tarama modeli kullanılmıştır. Anket tekniğiyle toplanan verilerin analizinde, SPSS programı ile yüzde, frekans, t-testi ve varyans analizlerinden yararlanılmıştır. Araştırma bulgularına göre; lisans öğrencilerinin çevrim içi iletişim öz yeterliği ve öğrenen kontrolü yüksek; bilgisayar öz yeterliği ve kendi kendine öğrenme orta düzeyde ve e-öğrenmeye yönelik motivasyon faktörü ise düşük olarak bulunmuştur. Araştırma bulguları, lisans öğrencilerinin çevrim içi öğrenmeye hazır olduklarını göstermektedir. Covid-19 salgını sürecinde Türkiye’de çevrim içi eğitimlerin niceliğinin ve niteliğinin artırılması yönünde iyileştirmeler yapılması gerekmektedir.
... Şarap ve diğer içecekleri değerlendirmeyi ve bunların yiyeceklerle nasıl eşleştiğini de kapsamaktadır (Ignatov ve Smith, 2006). İyi bir yemeğin hazırlanmasında kullanılan mutfak sanatları ve teknikler dizisi olmasının yanı sıra yemek ve kültür arasındaki ilişkinin ele alınmasıdır (Caporaso & Formisano, 2016). Gastronomi, yoğun rekabet ortamındaki turizm destinasyonlarında turistlerin daha iyi vakit geçirmesini sağlamak ve ilgili destinasyona çekmek için gittikçe artan kıymetli bir ürün ve faaliyet haline gelen yerel kültürün önemli bir parçasıdır (Richards, 2002). ...
Bu çalışmanın amacı, kültürel miras turizmi amacıyla kültürel miras alanlarını ziyaret eden turistlerin memnuniyeti ve hizmet kalitesi ile alanı tekrar ziyaret etme niyeti arasındaki ilişkiyi araştırmaktır. Bu amaçla, 2019 yılı Ağustos ayında Bergama kültürel miras alanlarını ziyarete gelen toplam 400 yerli ve yabancı turiste anket tekniği uygulanarak araştırmanın verileri elde edilmiştir. Çalışmada, turist memnuniyeti ve hizmet kalitesinin, turistlerin kültürel miras alanını tekrar ziyaret etme niyeti ile arasındaki ilişkiyi incelemeye yönelik hipotezler geliştirilmiştir. Geliştirilen hipotezlerin analizinde iki yönlü ki-kare bağımsızlık testinden faydalanılmıştır. Çalışmanın bulguları değerlendirildiğinde,
turistlerin harcadığı masraflara ve zamana göre memnuniyetin kültürel miras alanını tekrar ziyaret etme niyeti ile ilişkisi olduğu tespit edilmiştir. Diğer bir bulgu da hizmet kalitesi ile kültürel miras alanını tekrar ziyaret etme niyeti arasında ilişkinin bulunmasıdır. Sonuç olarak, turistlerin tekrar ziyaret etme niyeti ile istatistiksel olarak anlamlı ilişkisi bulunan turist memnuniyetinin ve hizmet kalitesinin sağlanması, turistik destinasyon olan kültürel miras alanlarının temel amaçlar arasında olmalıdır.
