Moleküler Gastronomi Bilimsel Bir Disiplin, NbN Mutfak Bir Sonraki Mutfak Eğilimidir

Year 2017, Volume: 28 Issue: 2, 304 - 314, 01.12.2017

Hervé This

https://doi.org/10.17123/atad.362673

Cited By: 1

Abstract

Son yirmi yılda, moleküler gastronomi konusunda çok fazla kavram karmaşası yaşanmıştır. Bu karmaşıklık insanların gastronomi kelimesini mutfak ile eşdeğer kullanması ve gastronominin gıdalar hakkındaki bilgiler içeren bir disiplin olduğunu görmezden gelmesinden kaynaklanmıştır. ‘Moleküler Biyoloji’ ile benzer bir şekilde Moleküler Gastronomi, yiyeceklerin hazırlanması ve tüketimi esnasında meydana gelen olguları araştıran bilimsel bir disiplindir. Dolayısıyla, diğer bilimsel disiplinlerde olduğu gibi, birçok uygulamayı da beraberinde getirmektedir. Bu alandaki uygulamaların ilki moleküler mutfak uygulaması, zamanla dönüşüm geçirmiş 1994 yılından bu yana ‘NbN Mutfağı’ olarak gelişimine devam etmiştir. İkincisi, yiyeceklerin kendilerini kullanmak yerine bitki ve hayvan dokularını ayrıştırılarak elde edilen saf bileşikleri kullanarak yiyeceklerin hazırlamasına dayanmaktadır. NbN mutfak, bilim, teknoloji, beslenme, fizyoloji, toksikoloji ve politika olmak üzere çeşitli alanlarla da ilgilidir.

Keywords

Cuisine, Molecular cuisine, Molecular gastronomy, Note by note cuisine

Molecular Gastronomy is a Scientific Discipline, and Note by Note Cuisine is The Next Culinary Trend

Abstract

For the past two decades, there has been much confusion about molecular gastronomy. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘molecular biology’, molecular gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. The latter involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves. Note by note cuisine raises issues in various fields: science, technology, nutrition, physiology, toxicology and politics.

Keywords

Cuisine, Molecular cuisine, Molecular gastronomy, Note by note cuisine

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