MOLEKÜLER GASTRONOMİDE YENİ MUTFAK AKIMI: NBN MUTFAK

Year 2019, Volume: 2 Issue: 2, 150 - 162, 30.08.2019

İbrahim Çifçi Şehnaz Demirkol

Abstract

MG kurucu babalarından
Herve This, 2004 yılında “Note-by-Note Cooking: The Future of Food” isminde
yeni bir kitap yayınlayarak moleküler mutfağın devamı olarak saf bileşikler
kullanılarak yemek yapma tekniğine dayanan NbN mutfak ‘‘Note-by-Note Cooking’’
akımını dünyaya tanıtmıştır. NbN mutfak yöntemiyle hazırlanan ilk yemek 24
Nisan 2009 tarihinde ünlü Fransız şef Pierre Gagnaire tarafından Hong Kong’da
uluslararası medyaya tanıtılmıştır. 2010 yılından itibaren ise, Paris’teki Cordon
Bleu aşçılık okulunda her yıl özel bir NbN yemeği düzenlenmektedir. Bu
çalışmada, NbN mutfak akımı ile ilgili olarak Prof. Dr. Herve This’in de
kitabında üzerinde durmuş olduğu Teknoloji, Beslenme, Toksikoloji, Sanat,
Ekonomi ve Siyaset konularındaki bazı önemli noktalara değinilmiş ve Türk
mutfağının gelişimi için geleceğe yönelik bazı önerilerde bulunulmuştur.  Bu çalışma İstanbul Üniversitesi Bilimsel
Araştırma Projeleri Koordinasyon Birimi tarafından desteklenmiştir. Proje
numarası: 21867.

Keywords

Moleküler Gastronomi, Note-by-Note Mutfak, Bilim Temelli Pişirme

Supporting Institution

İstanbul Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

21867

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