Harman Term Paper Production

8/9/2019 Harman Term Paper Production

1/23

MOLECULARMOLECULAR

GASTRONOMYGASTRONOMY

Submitted to:- Submitted by:-

Mr. Amit joshi Harman deep singh

Lect. Of F & B Produc tion Roll no 33

Dept. of Hotel Management


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DEFINATION OFDEFINATION OF

MOLECULAR GASTRONOMYMOLECULAR GASTRONOMYMolecular relates to simple or basic structure orform while gastronomy is the art of fine dining; thescience of gourmet food and drink.

Thus Molecular Gastronomy together is theapplication of science to the basic cooking andtraditional methods.

molecular gastronomy (in cooking), the study andapplication of chemistry, physics, and other scientificprinciples on its processes, preparation, andmaterials.


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HISTORIC BACKGROUNDHISTORIC BACKGROUND

OF MOLECULAR GASTRONOMYOF MOLECULAR GASTRONOMYThe term was invented by the Hungarian physicistThe term was invented by the Hungarian physicistNicholasNicholas KurtiKurti in a 1969 presentation to the Royalin a 1969 presentation to the RoyalInstitution called "The Physicist in the kitchen", andInstitution called "The Physicist in the kitchen", andpopularized by his collaborator the French scientistpopularized by his collaborator the French scientistHervHerv

The fundamental objectives wereThe fundamental objectives were

Investigating culinary and gastronomical proverbs,Investigating culinary and gastronomical proverbs,sayings, old wives talessayings, old wives tales

Exploring the recipesExploring the recipes

Introducing new tools, ingredients and methods intoIntroducing new tools, ingredients and methods intothe kitchenthe kitchen

Inventing new dishesInventing new dishes

Using molecular gastronomy to help the generalUsing molecular gastronomy to help the generalpublic understand the contribution of science topublic understand the contribution of science tosocietysociety


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In popular greek culture, molecular gastronomy has become amerging scientific tools and techniques with culinary arts. Forexample utilizing tools such as centrifuges, liquid nitrogen,microscopes or lasers in the preparation of food items.

Molecular gastronomy has manifested itself in the modernrestaurant trade in three ways.

First, it has led to a better understanding of why traditionalapproaches to cooking work (or do not). For example, sciencehas led to an improved understanding of how to make a

perfect souffl.Second, it has led to novel pairings of foods, such as whitechocolate and caviar. The Fat Duck has used the discovery ofunusual combinations of ingredients to earn three Michelinstars, one of only two British restaurants that have receivedthis honor.

Third, it has led to novel methods of food preparation.

HISTORIC BACKGROUNDHISTORIC BACKGROUNDOFOF

MOLECULAR GASTRONOMYMOLECULAR GASTRONOMY


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SCOPE IN INDIASCOPE IN INDIA

OF MOLECULAR GASTRONOMYOF MOLECULAR GASTRONOMY

Though the concept of Molecular Gastronomy is more

than 40 years old, but still it is new terminology in

India as far as its application is concerned.

The major reasons that affect India, as a whole, to

emerge distinctively in the global market are:

Lack of experimentation

Vast stretchable culinary background and

Breakdown of cuisine on the regional perspective

Consumers status


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To find what Indiansprefers to eat, thefollowing question was

taken for a survey:



Traditional

5%odern

22%

usion

3%

Q1. What kind of food do

you want to eat?

Traditional 6 Modern

Fusion 1

The overall response toThe overall response to

the above question clearlythe above question clearlystates that only 1 out ofstates that only 1 out of

every 100 Indian areevery 100 Indian are

ready to spend on Fusionready to spend on Fusion

food.food.


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Moreover, to find out overall scenario of the food served in

India, the following question was surveyed covering

various organizations like restaurants, hotels, motels, etc.



QueQue:: What cuisine is served in India?What cuisine is served in India?

Indian 66

Traditional

International

The outcome was very factual whichclearly states that the upgraded modern

form of food is limited up to the certain

places only i.e. maximum in five stars

(which are not widely spread.)

66


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Conclusion:

The above analysis clearly states that it is theperspective of the consumer which is abidingthe market to change its traditional look and

shift towards the prevailing internationalstandards.

As a result of this backwardness, Indianrestaurants stands nowhere, in the worlds

best restaurant list.

Thus, now time has come to work out oftraditions and to break the bars by developingsomething new and unheard, of which, India is

certainly capable of and equipped with.




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Popular Chefs PromotingPopular Chefs Promoting

MOLECULAR GASTRONOMYMOLECULAR GASTRONOMYHESTONHESTON BLUMENTHALBLUMENTHAL

Self taught chefSelf taught chef

His passion for food was kindled at theHis passion for food was kindled at the

age of10. As a young adult he spentage of10. As a young adult he spenthis holidays on gastronomichis holidays on gastronomicpilgrimages to France and his nightspilgrimages to France and his nightswere dedicated to his twin obsessions,were dedicated to his twin obsessions,kick boxing and cooking.kick boxing and cooking.

Finally, in 1995, aged 29, he openedFinally, in 1995, aged 29, he openedThe Fat Duck in Bray and world spreadThe Fat Duck in Bray and world spreadfast. The Good Food Guide awards9fast. The Good Food Guide awards9points (out of a possible 10)points (out of a possible 10)

First winner of theFirst winner of the

new "Chef of thenew "Chef of theYear" award in theYear" award in the2001 Good Food2001 Good FoodGuideGuide


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MOLECULAR GASTRONOMYMOLECULAR GASTRONOMY His combinations are legendaryHis combinations are legendary

His recipes can be seenHis recipes can be seenregularly in the Guardian onregularly in the Guardian on

Saturdays.Saturdays. His various books have alreadyHis various books have alreadybeen publishedbeen published

He has finished filming his ownHe has finished filming his own6 X 306 X 30--minute TV series Kitchenminute TV series KitchenChemistry.Chemistry.

He has been profiled by aHe has been profiled by anumber of publicationsnumber of publicationsincluding Caterer & Hotelkeeperincluding Caterer & Hotelkeeperand The Independentand The Independent

He has also appeared on theHe has also appeared on thenew BBC show Ever Wondered.new BBC show Ever Wondered.


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MOLECULAR GASTRONOMYMOLECULAR GASTRONOMYFERRAN ADRIA

Adria spends 6 months of every yearexperimenting and creating a

sumptuous menu for the

following year.

The phones lines are open for

booking only for one day and bythe end of the day every seat is

booked up for full 6 months.

described as the best cook on the planet


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MOLECULAR GASTRONOMYMOLECULAR GASTRONOMYANTHONY FLINNANTHONY FLINN

Was first student of Adria at El Bulli

for years. He now commands the

utmost respect from the worlds

greatest chefs and critics for his

imaginative, experimental and

delectable menu.


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RESTRAURANTS FORRESTRAURANTS FOR

MOLECULAR GASTRONOMYMOLECULAR GASTRONOMYTop ten restaurants of the world - 004

1. French Laundry, Yountville, CA, USA

. The Fat Duck, Bray, Berkshire, UK

. El Bulli, Montjoi, Spain

4. L'Atelier de Joel Robuchon, Paris

. Pierre Gagnaire, Rue Balzac, Paris

6. Guy Savoy, Rue Troyon, Paris

7. Nobu, Park Lane, London

8. Gordon Ramsay, Royal Hospital Road, London

9. Michel Bras, Laguiole, France

10. Louis XV, Monaco


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Top 10 restaurants of the world - 00

The Fat Duck, Bray, Berkshire, Britain

El Bulli, Montjoi, Spain French Laundry, California

Tetsuyas, Sydney, Australia

Gordon Ramsay, London, Britain

Pierre Gagnaire, Paris, France

Per Se, New York, New York Tom Aikens, London, Britain

Jean Georges, New York, New York

St John, London, Britain

RESTRAURANTS FORRESTRAURANTS FOR

MOLECULAR GASTRONOMYMOLECULAR GASTRONOMY


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On looking at the long listof top 0 restaurants ofthe world in the year00 . The list is clearly

dominated by the Britainwhere the practicing of

molecular gastronomy isat its peak.

ANALYSING SUCCESSANALYSING SUCCESS

ACH

IEVED

ACH

IEVED

0

5

10

15

20 UK

France

USA

Spain

Australia

Germany

Italy

India

Asia, even as a continent was no where in the picture as there is

hardly any Asian country in the long list.

BUKHARA wasthe onlyIndianrestaurant, who wasBUKHARA wasthe onlyIndianrestaurant, who was

listedatthe 36listedatthe 36thth positionintheyear2004.positionintheyear2004.


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Ingredients for molecular

gastronomy

E322 Lecithin

E327 Calcium lactate

E331 Sodium citrates

E400 Alginic acid

E401 Sodium alginate

E402 Potassium alginateE403 Ammonium alginate

E404Calcium alginate

E406 Agar

E407 Carrageenan

E407a Processed eucheuma seaweedE410 Locust bean gum (Carob gum)

E412 Guar gum

E413 Tragacanth

E414 Acacia gum

E415 Xanthan gum


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E416 Karaya gum

E417 Tara gum

E418 Gellan gum

E422 Glycerol

E425 Konjac

E440 Pectins

E441 Gelatine

E461 Methyl celluloseE463 Hydroxypropyl cellulose

E464 Hydroxy propyl methyl cellulose

E466 Carboxymethyl cellulose

E473 Sucrose esters of fatty acids

E474 Sucroglycerides

E621 Monosodium glutamate

E631 Disodium inosinate

E636 Maltol

E953 Isomalt

E1103 Invertase

E1400 Dextrin

SOME MORE INGREDIANTS


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SOME MOLOLECULAR

GASTRONOMYINGREDIANTS BASED

RECEPIES


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Chocolate chantilly

Ingredie

nts

200 mL water

1 0-200 g bitter chocolate, broken into pieces

Method1. Put the chocolate and water into a pan (or bowl of

metal), and immerse it into a larger pan with water which

is gently heated. Stir the chocolate and water mixture

occasionally until it forms a uniform mixture.2. Immerse the pan into a larger pan with cold water and

some ice cubes. Whisk the chocolate water mixture until

it thickens.


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Caramelized cauliflower and chocolate jelly

Ingredientscauliflower

olive oil

salt

cocoa powder

sugar

agar

MethodCut cauliflower in 1 cm slices.

Spread them on aluminum foil.

Sprinkle with olive oil and salt

Bake in oven at 200 C for approx. 30 min (turning the slices after15 min)

For the jelly, bring 1 dL of water to the boiling point

Add 1 ts of agar-agar, 1 ts of sugar and 1 TS of cocoa powder.

Mix well, pour into a suitably sized container and leave to set.

Cut jelly into pieces and serve together with caramelized cauliflower


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TECHNIQUESTECHNIQUESUSED IN MOLECULAR GASTRONOMYUSED IN MOLECULAR GASTRONOMY

Que: What causes a wide range of likes and dislikes when itcomes to the food that we put in our mouths?

This whole subject is incredibly complex, possibly the most

complex of all processes performed by the human body and itstarts in the womb; It has been shown that flavour can bepassed from mother to baby through the amniotic fluid as earlyas 11 weeks (six months before birth); By the time that we areborn into the world, we have already experienced many of theflavour from our mothers diet.

The process of taste aroma and flavour perception is beingresearched around the world.


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THANK YOUTHANK YOU

By:By:--

HARMANDEEP SINGH RANDHAWAHARMANDEEP SINGH RANDHAWA

THIRD YEARTHIRD YEAR

LOVELY PROFESSIONAL UNIVERSITYLOVELY PROFESSIONAL UNIVERSITY

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