Atithya: A Journal of Hospitality

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Molecular Gastronomy for Indian Cuisine


Affiliations
1 AISSMS’s College of HMCT, Pune, Maharashtra, India
     

   Subscribe/Renew Journal


Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine.

This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine.

The findings of his research suggests areas like “Food garnish” and “plate presentation” will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.


Keywords

Molecular Gastronomy, Indian Cuisine.
User
Subscription Login to verify subscription
Notifications
Font Size

  • Cousins, J., O’Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Cuisine innovation or modern day alchemy. International Journal of Contemporary Hospitality Management, 22(3), 399-415. ISSN: 0959-6119

  • Carter, M., & Harmon. (2011). Molecular Gastronomy: Food of the Future? World press website.

  • Vega, C., & Ubbink, J. (2008). Molecular gastronomy: A food fad or science supporting innovative cuisine? Trends in Food Science & Technology, 19(7), 372–382.

  • der, E. V., McClements, D. J., & Ubbink, J. (2008). Molecular gastronomy: A food fad or an interface for science-based cooking? Food Biophysics, 3(2), 246-254.

  • This, H. (2005). Modelling dishes and exploring culinary ‘precisions’: The two issues of molecular gastronomy. British Journal of Nutrition, 93, Suppl. 1, S139–S146.

  • Cousins, J., O’Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Basis for a new culinary movement or modern day alchemy? International Journal of Contemporary Hospitality Management, 22(3), 399-415. ISSN 0959-6119.

  • DomeneDanés, M. (2013). El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism. BRAC Barcelona Research Art Creation, 1(1), 100126. doi: 10.4471/brac.2013.

  • Wang, H., & Wang, J. (2016). An analysis on the influence of the molecular gastronomy on the Chinese cooking development. Journal of Culinary Science and Technology, 14(3), 191-197

  • Blanck, J. F. (2008). Overview of a controversial food science discipline. Journal of Agriculture and Food Information, 8(3), 77-85.

  • Thomas, T., & Pant, S. (2015). Advances in economics and business management, 2(6).


Abstract Views: 250

PDF Views: 0




  • Molecular Gastronomy for Indian Cuisine

Abstract Views: 250  |  PDF Views: 0

Authors

Milind Peshave
AISSMS’s College of HMCT, Pune, Maharashtra, India
Shailendra Dareker
AISSMS’s College of HMCT, Pune, Maharashtra, India

Abstract


Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine.

This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine.

The findings of his research suggests areas like “Food garnish” and “plate presentation” will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.


Keywords


Molecular Gastronomy, Indian Cuisine.

References