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

Öz

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.

Anahtar Kelimeler

• 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

Kaynakça

1. Anthony, A., Caldwell, J., Hutt, AJ. ve Smith, RL. (1987). Metabolism of Estragole in Rat And Mouse And Influen10 To Contain Toxic, Addictive, Psychotropic Or Other Substances Of Concern, EFSA Journal, 7 (9):281.
2. Escudier, JL, Bes, M, Mikolajczak, M, Bouissou, D. ve Samson, A. (12 Mart 2010). The Future Of The Wine Sector, http://www.liendelavigne.org/HOME/ANG/DefaultANG. htm, Erişim tarihi: 01 Ocak 2013.
3. Finedininglovers. (14 Aralık 2011). Daniel Facen, The Scientific Chef. http://www.finedininglovers.com/stories/molecular-cuisine-science-kitchen, Erişim tarihi: 01 Ocak 2013.
4. Gelatin-Gmia. (01 Ocak 2013). Gelatin Manufacturers Institute of America homepage. http://www. gelatin-gmia.com, Erişim tarihi: 01 Ocak 2013.
5. Hehemann, H., Correc, G., Barbeyron, T., Helbert, W., Czjzek, M. ve Michel, G. (2008). Transfer of Carbohydrate-Active Enzymes From Marine Bacteria To Japanese Gut Microbiota, Nature, 464: 908–912.
6. Horizon-2020. (01.01.2003) . Introduction of Innovative Technologies in Modern Gastronomy for Modernization of Cooking, http://www.ist-world.org/ProjectDetails.aspx? Project Id=2df59ae3a55d4c14a67d63e25d73748d, Erişim tarihi: 01 Ocak 2013.
7. Hotellerie-Restauration. (09 Şubat 2011). Centre de Resources Nationales Hôtellerie Restauration: Ça vient d’avoirlieu!, http://www.hotellerie-restauration.ac versailles.fr/spip.php?article1615, Erişim tarihi: 01 Ocak 2013.
8. International Obesity TaskForce. (2003). Waiting for a green light for health? IOTF Position Paper. Londra: IOTF. Ircam. (01 Haziran 2010). Institute de Recherche et Coordination Acoustique/Musique, http://www.ircam.fr/recherche.html, Erişim tarihi: 01 Ocak 2013.

9. Kurti, N. (1969). Friday Evening Discourse At The Royal Institution: The Physicist in The Kitchen. Proceedings of the Royal Institution, 42/199: 451–467.
10. L’Hotellerie-Restauration. (06 Mayıs 2009). Menu Constructivisme Culinaire Pour Pierre Gagnaire, http://www.lhotellerie-restauration.fr/journal/restauration/2009-05/Menuconstructivisme-culinaire-pour-Pierre-Gagnaire. htm, Erişim tarihi: 01 Ocak 2013.
11. Laugerette, F., Passilly-Degrace, P., Patris, B., Niot, I., Montmayeur, JP. ve Besnard, P.(2006). [CD36, a major landmark on the trail of the taste of fat], Med Sci, 4 (22): 357–359.
12. Lorient, D. ve Linden, G. (1994). Biochimie Agro-industrielle. Paris: Masson.
13. Mark, R. E. (09 Şubat 2002). Starvation.net Homepage. The Three Top Sins Of The Universe, http://www.starvation.net/,Erişim tarihi: 01 Ocak 2013.
14. Meugnier, E., Bossu, C., Oliel, M., Jeanne, S., Michaut, A., Sothier, S., Brozek, J., Rome, S., Laville, M. ve Vidal, H. (2007). Changes in Gene Expression in Skeletal Muscle in Response To Fat Overfeeding in Lean Men, Obesity, 15 (11):2 583–2594.
15. Moleculargastronomynetwork. (01.01.2013). “Molecular gastronomy Network Homepage”, That Some Merchants are doing, Using The Name Of A Trendy Scientific Discipline For Their Business, http://www. moleculargastronomynetwork.com/recipes.html, Erişim tarihi: 01 Ocak 2013.
16. Nesslany, F., Parent-Massin, D. ve Marzin, D. (2010). Risk Assessment Of Consumption Of Methylchavicol And Tarragon: The Genotoxic Potential in Vivo And in Vitro, Mutat Res, 696 (1): 1–9.
17. Ohshima, H., Friesen, M., Malaveille, C., Brouet, I., Hautefeuille, A. ve Bartsch H. (1989). Formation of Direct-Acting Genotoxic Substances in Nitrosated Smoked Fish And Meat Products: Identification of Simple Phenolic Precursors And Phenyldiazonium Ions As Reactive Products, Food Chem Toxicol, 27 (3):193–203.
18. Pasteur, L. (1924). Note sur l’enseignement Professionnel, Adressée à Victor Duruy, 10 nov. 1863. In OEuvres Completes. Paris: Masson, 187. t.7.
19. Perram, CM., Nicolau, C. ve Perram, JW. (1977). Interparticle Forces İn Multiphase Colloid Systems: The Resurrection Of Coagulated Sauce Béarnaise, Nature, 270: 572.
20. Pierre-Gagnaire. (01 Mayıs 2012). Dictons, Davoir et Gourmandise, http://www.pierregagnaire. com/#/pg/pierre_et_herve, Erişim tarihi: 01 Ocak 2013.
21. Pliner, P. ve Hobden, K. (1992). Development of a scale To Measure The Trait Of Food Neophobia in Humans, Appetite, 19 (2): 105–120.
22. Rietjens, M., Martena, MJ., Boersma, MG., Alink, GM. ve Spiegelenberg, W.(2005). Molecular Mechanisms Of Toxicity Of Important Food-Borne Phytotoxins, Mol Nutr Food Res, 49 (2): 131–158.
23. Roberfroid, M., Coxam, V. ve Delzenne, N. (2007). Aliments Fonctionnels. Paris: Lavoisier Tec et Doc. Salesse, R. ve Gervais, R. (2012). Odorat et goût. Paris: Quae; 439–449.
24. SanterreBaillet. (01 Ocak 2010). Histoire de Montdidier, http://santerre.baillet.org/communes/montdidier/v2b/v2b4c02b54.php, Erişim tarihi: 6 Temmuz 2012.
25. The Telegraphy. (14 Temmuz 2009). German Heston Blumenthal Blows Off Both Hands in Liquid Nitrogen Kitchen Accident, http://www.telegraph.co.uk/news/ worldnews/europe/germany/5821433/German-Heston-Blumenthalblows-off-both-hands-in-liquid-nitrogenkitchen-accident.html, Erişim tarihi: 01 Ocak 2013.
26. This, H. (1995). La Gastronomie Moléculaire et Physique (Basılmamış Doktora Tezi). Paris: VI University.
27. This, H. (1997): Une Petite Histoire de la Gastronomie Moléculaire. Papilles (Roanne), 13: 5–14. Geoffroy Le Cadet M: Mémoires de l’Académie Royale, Histoire de l’Académie Royale des Sciences, Année MDCCXXX, 312. Amsterdam: Pierre Mortier; 1733.
28. This, H. (1998). La Gastronomie Moléculaire et l’avancement de l’art Culinaire. Sciences, Publication de l’Association Française pour l’Avancement des Sciences (AFAS), 98 (7): 3.
29. This, H. (1999). Froid, Magnétisme et Cuisine: Nicholas Kurti (1908-1998, Membre d’honneur de la SFP), Bulletin de la Société fFrançaise de Pphysique, 119 (5): 24–25.
30. This, H. (1999). La Gastronomie Moléculaire et ses Applications: Keynote lecture of the Doctoriales de l’Université de Haute Alsace.
31. This, H. (2003). La Gastronomie Moléculaire, Sciences des Aliments, 23 (2): 187-198.
32. This, H. (2004). Molecular Gastronomy: A Scientific Look To Cooking. İçinde: S. Halldor (Editör) In Life Sciences in Transition, Special Issue of the Journal of Molecular Biology. Cambridge: Elsevier Science Ltd; 150.
33. This, H. (2005). Modelling dishes And Exploring Culinary ‘Precisions’: The Two Issues of Molecular Gastronomy, 93 (4): 139-146.
34. This, H. (2007). Formal Descriptions For Formulation, Int J Pharmaceut, 344 (1–2): 4–8.
35. This, H. (2008). Descriptions Formelles, Pour Penser et Pour la Formulation, L’Actualité Chimique, 322 (8): 11–14.
36. This, H. (2009). Cours de Gastronomie Moléculaire N°1: Science, Technologie, Technique (Culinaires): Quelles Relations?,Paris: Quae/Belin.
37. This, H. (2010). Cours de Gastronomie Moléculaire N°2: les Précisions Culinaires. Paris: Belin Litterature et Revues.
38. This, H. (2011): Molecular Gastronomy in France, Journal of Culinary Science & Technology, 9 (3): 140.
39. This, H. (2012). Apprenons Enfin à Cuisiner de la Couleur! In La Couleur des Aliments, de la Théorie à la Pratique. Jacquot M.: M, Fagot P. ve Voilley A. (Editörler) Paris: Tec et Doc Lavoisier: 431–443.
40. This, H. (2012). La Cuisine Note à Note en 12 Questions Souriantes. Paris: Belin.
41. This, H. (2012). Solutions are Solutions, And Gels Are Almost Solutions, Pure Appl Chem., ASAP article. http://dx.doi.org/10.1351/PAC-CON-12, Erişim Tarihi: 09 Ekim 2012.
42. This, H. ve Gagnaire, P. (2008). Cooking: The Quintenssential Art. Los Angeles: University of California Press.
43. This, H. ve Kurti, N. (1994): Physics and Chemistry in the Kitchen, Sci Am, 270 (4): 44–50.
44. This, H. ve Kurti, N. (1995). The Cooking Chemist, The Chemical Intelligencer, 1: 65.
45. This, H., Salesse, R. ve Gervais, R. (2012). Gastronomie Moléculaire et Olfaction. In Odorat et Goût. Paris: Quae: 439–449.
46. Trésor de la Langue Française. (2006). Electronic Version, http://atilf.atilf.fr/tlf. Htm, erişim tarihi: 01 Ekim 2006.
47. Weaver, WT. (1970). Molecular Biology, Origins Of The Term, Science, 170: 591–592.
48. Woodward, RB. (1973). The Total Synthesis Of Vitamin B12, Pure Appl Chem, 33 (1): 145–178.
49. Yusuf, S., Dagenais, G., Pogue, J., Bosch, J. ve Sleight, P. (2000). Vitamin E Supplementation And Cardiovascular Events in High-Risk Patients, The Heart Outcomes Prevention Evaluation Study Investigators, New Eng J Med, 342 (3):154–160.
50. Zawistowski, J, Biliarderis, CG, Eskin NAM. (1991). Polyphenoloxidase. İçinde: DS Robinson, NAM Eskin (Editörler). In Oxidative Enzymes in Food (ss. 217–273). Londra: Elsevier Applied Science.