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 for this work

Dairy, Meat and Plant Product Technology

8 Citations (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.

Original language	English
Journal	Journal of Culinary Science & Technology (Print Edition)
Volume	12
Issue number	4
Pages (from-to)	279-293
Number of pages	15
ISSN	1542-8052
DOIs	https://doi.org/10.1080/15428052.2014.914813
Publication status	Published - 2014

Keywords

chefs
education
Molecular gastronomy
research
Spain
technology

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10.1080/15428052.2014.914813

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title = "Molecular gastronomy in Spain",

abstract = "Beyond the overwhelming international success of Ferr{\'a}n 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.",

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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

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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.

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KW - education

KW - Molecular gastronomy

KW - research

KW - Spain

KW - technology

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SP - 279

EP - 293

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

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ER -

Molecular gastronomy in Spain

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Keywords

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