Molecular gastronomy in Spain

P. García-Segovia; M. D. Garrido; A. Vercet; J. C. Arboleya; S. Fiszman; J. Martínez-Monzo; S. Laguarda; V. Palacios; Jorge Ruiz Carrascal

doi:10.1080/15428052.2014.914813

Molecular gastronomy in Spain

P. García-Segovia, M. D. Garrido, A. Vercet, J. C. Arboleya, S. Fiszman, J. Martínez-Monzo, S. Laguarda, V. Palacios, Jorge Ruiz Carrascal^*

^*Corresponding author af dette arbejde

Mejeri, kød og planteproduktteknologi

8 Citationer (Scopus)

Abstract

Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide, and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

Originalsprog	Engelsk
Tidsskrift	Journal of Culinary Science & Technology (Print Edition)
Vol/bind	12
Udgave nummer	4
Sider (fra-til)	279-293
Antal sider	15
ISSN	1542-8052
DOI	https://doi.org/10.1080/15428052.2014.914813
Status	Udgivet - 2014

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10.1080/15428052.2014.914813

Citationsformater

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author = "P. Garc{\'i}a-Segovia and Garrido, {M. D.} and A. Vercet and Arboleya, {J. C.} and S. Fiszman and J. Mart{\'i}nez-Monzo and S. Laguarda and V. Palacios and {Ruiz Carrascal}, Jorge",

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T1 - Molecular gastronomy in Spain

AU - García-Segovia, P.

AU - Garrido, M. D.

AU - Vercet, A.

AU - Arboleya, J. C.

AU - Fiszman, S.

AU - Martínez-Monzo, J.

AU - Laguarda, S.

AU - Palacios, V.

AU - Ruiz Carrascal, Jorge

PY - 2014

Y1 - 2014

N2 - Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide, and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

AB - Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide, and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

KW - chefs

KW - education

KW - Molecular gastronomy

KW - research

KW - Spain

KW - technology

U2 - 10.1080/15428052.2014.914813

DO - 10.1080/15428052.2014.914813

M3 - Journal article

AN - SCOPUS:84902991454

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VL - 12

SP - 279

EP - 293

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

IS - 4

ER -

Molecular gastronomy in Spain

Abstract

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