1.4 the Brain on Flavour
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Rafine Mutfağın Doğuşu Ve Rafine Mutfağı Şekillendiren Yenilikçi Mutfak Akımlarının Yiyecek İçecek İşletmelerine Etkileri
Gazi Üniversitesi Sosyal Bilimler Dergisi Vol/Cilt: 3, No/Sayı: 6, 2016 Rafine Mutfağın Doğuşu ve Rafine Mutfağı Şekillendiren Yenilikçi Mutfak Akımlarının Yiyecek İçecek İşletmelerine Etkileri Mustafa AKSOY* Emir Hilmi ÜNER** Özet 16. Yüzyıldan 21. Yüzyıla kadar geçen sürede dünyada önemli ve köklü değişimler yaşanmıştır. Bu dönemde yaşanan sosyal, ekonomik, teknolojik, kültürel, felsefi ve sanatsal değişimler mutfağı da etkilemiş, rafine mutfağın Avrupa’da doğuşuna ve ticari olarak uygulamaya konulmasına, gelişmesine, ortaya çıkan çeşitli akımları etkilemesine ya da etkilenmesine sahne olmuştur. Bu çalışmada “rafine mutfağın” (haute cuisine) Avrupa’da ortaya çıkışı, zaman içerisinde geçirdiği değişim süreçleri, bu süreçlerde ortaya çıkan önemli mutfak akımları ve aşçılık sanatının ortaçağdan 21. yüzyıla uzanan tarihsel gelişimi incelenmiştir. Çalışmada rafine mutfağın yanında Yenilikçi/Yeni Mutfak, Avangart Akım, Yeni Küresel Mutfak, Moleküler Gastronomi ve Moleküler Mutfak, Not by Not Mutfak ve Dijital Gastronomi akımlarına yer verilmiştir. Anahtar Kelimeler: Rafine Mutfak, Mutfak Akımları, Mutfak Tarihi * Yrd. Doç. Dr. Gazi Üniversitesi Turizm Fakültesi Gastronomi ve Mutfak Sanatları Bölümü Ankara, Türkiye, [email protected] ** Gazi Üniversitesi Sosyal Bilimler Enstitüsü Gastronomi ve Mutfak Sanatları Anabilim Dalı Doktora Programı Ankara, Türkiye, [email protected] 1 Gazi Üniversitesi Sosyal Bilimler Dergisi Vol/Cilt: 3, No/Sayı: 6, 2016 Evolving of Haute Cousine and Affects of Innovative Cousine Trends Shaping Haute Cousine Food And Beverage Enterprises Abstract Within the time period between 16th and 21st century, there have been significant and fundamental changes throughout the world. Social, economic, technological, philosophical and artistic changes have been affected the kitchen, during this period. All of these alterings have resulted of the emerge of haute cousine in Europe; and commercially appliance of it, its development and effects of the other emerging trends. -
Book Review: “Taste What You're Missing: the Passionate Eater's Guide to Why Good Food Tastes Good” by Barb Stuckey
Spence Flavour 2013, 2:2 http://www.flavourjournal.com/content/2/1/2 BOOK REVIEW Open Access Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey Charles Spence Barb Stuckey, who describes herself as a professional science classes in school, I longed to read a straightfor- food developer (though she once worked as a restaurant ward book written for a layperson that could teach me inspector), has just released the latest in a recent spate how to taste food without first having to teach myself sci- of books on the multisensory perception of flavor [1] ence. There wasn’t one, so I decided to write this book.” (see also [2-4]). This new volume, though, is certainly ([1], p. 7). Consistent with this objective, complex terms targeted at a somewhat different audience from the that might prove difficult for a lay audience to under- others. It is part memoir, detailing the author’s many stand, such as orthonasal and retronasal olfaction, are years working in a major North American company fo- simplified as ‘nose-smelling’ and ‘mouth-smelling’, re- cused on developing novel food and beverage products, spectively. Like the famous North American food critic, and part self-help book, offering advice on how we could Jeffrey Steingarten, when I tested him in the lab here in all improve our ability to taste (mindful eating plays a Oxford some years ago, Barb strenuously objects to the big role here). In his book, Stevenson provided us with label ‘supertaster’. -
When Thinking of Spreading Note By
P R E S S R E L E A S E The First Note by Note Traditional Chinese Dinner Created and Served in Singapore By Chefs from the At-Sunrice GlobalChef Academy Singapore – 29 June 2018 On the 29th of June, a team of chefs from the At-Sunrice GlobalChef Academy, under the direction of Professor Hervé THIS, created and served a complete seven-course Note-by-Note Chinese dinner to two different seatings at the At-Sunrice GlobalChef Academy. For the first time in Singapore, a Note by Note menu was created and served by chefs Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, and Tais Berenstein. The menu for the dinner was discussed by At-Sunrice team before Professor THIS came to Singapore, and it was changed while Professor THIS was in Singapore as part of the At- Sunrice Distinguished Speaker Series. “Due to time constraints, it was quite a challenge to create a Note by Note for Chinese flavours,” said Chef Lee. “The team basically had to identify the most important notes to each of the Chinese dishes we chose to replicate.” “When thinking of spreading Note by Note seeds here in Singapore, providing our diners awareness and literally food for thought, I believe we’ve done it well,” said Chef Tais Berenstein. “If Note by Note is one of the possible answers to reducing food waste and feeding the world in the future, now is the time we should start understanding Note by Note cuisine and should work on improving it.” “I am so happy that Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, Tais Berenstein accepted to collaborate and finally produced what was the first note by note meal in Singapore!” said Professor THIS. -
Smell Images and the Flavour System in the Human Brain Gordon M
INSIGHT REVIEW NATURE|Vol 444|16 November 2006|doi:10.1038/nature05405 Smell images and the flavour system in the human brain Gordon M. Shepherd1 Flavour perception is one of the most complex of human behaviours. It involves almost all of the senses, particularly the sense of smell, which is involved through odour images generated in the olfactory pathway. In the human brain, the perceptual systems are closely linked to systems for learning, memory, emotion and language, so distributed neural mechanisms contribute to food preference and food cravings. Greater recognition of the role of the brain’s flavour system and its connection with eating behaviour is needed for a deeper understanding of why people eat what they do, and to generate better recommendations about diet and nutrition. Many humans regard their sense of smell to be of minor importance. In fact, behavioural tests show that primates have surprisingly good The dominant role that smell has in sensing the flavours of the foods senses of smell5, and it has been argued that the decline in olfactory-gene we eat and influencing what we like to eat is largely unrecognized. number is more than offset in humans by their much enlarged brains This is unfortunate, because our diet is causing a public health crisis in with their increased capacities for analysis and complex processing of many western countries. Knowledge of the importance of smell to the smell to guide critical human behaviours6. As we shall see, a notable perception of flavour and the formation of cognitive and emotional share of this enlarged brain capacity is involved in flavour perception responses to foods and beverages could help to improve health and and behavioural responses to flavours. -
Molecular Gastronomy
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2016 Molecular Gastronomy Roisin Burke Technological University Dublin, [email protected] Herve This INRA, [email protected] Alan Kelly UCC, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Food Science Commons Recommended Citation Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Molecular Gastronomy Ro´isı´n Burke, School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland Herve´ This, Groupe de Gastronomie Moléculaire, INRA-AgroParisTech International Centre for Molecular Gastronomy, Paris, France; and UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France Alan L Kelly, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Ó 2016 Elsevier Inc. All rights reserved. Introduction 1 Why Molecular Gastronomy? 1 Definition of the Discipline 2 An Analysis of Traditional Culinary Practices 2 Categorizing Culinary Precisions 2 The Robustness of Recipes 3 DSF, a Tool for the Description of Colloidal Systems 3 New Applications of Molecular Gastronomy 4 A Case Study of Education in Molecular Gastronomy: Dublin Institute of Technology School of Culinary Arts and Food Technology 5 Conclusions 7 References 7 Relevant Websites 8 Introduction Molecular gastronomy is the scientific discipline that explores the phenomena occurring during culinary transformations. -
Spheres That Burst in Your Mouth to Offer Intense Pops of Flavour. Cunningly Created Food That Looks Like It Is One Thing but Is
MOLECULAR GASTRONOMY CHEERS TO CRYO MARGARITA! Cryo SPHERES THAT BURST MargariTA IN YOUR MOUTH TO OFFER INTENSE POPS OF FLAVOUR. CUNNINGLY CREATED FOOD THAT LOOKS LIKE IT IS ONE THING BUT IS ACTUALLY SOMETHING ENTIRELY DIFFERENT. DISHES WHERE YOU TASTE MULTIPLE FLAVOURS IN A PLANNED SEQUENCE. ONES THAT INCORPORATE AROMAS AND SOUNDS OR TEXTURES. It’S CLEVER CUISINE. IT IS MOLECULAR COOKING THAT INCORPORATES SCIENCE AND TECHNOLOGICAL APERBERRY AND SAHA APERBERRY C TOOLS FOR EVER NEWER AND MORE EXCITING EXPERIENCES. CHEF ABHIJIT SAHA, CHEF ABHIJIT SAHA, PRIYA PATHIYAN EXPLORES PHOTO PHOTO HOw… 60 61 DISCOVERY CHANNEL MAGAZINE INDIA DECEMBER 2014 MOLECULAR GASTRONOMY CHEMISTRY AND FOOD SCIENCE HAVE JOINED HANDS TO DISH OUT SOME FANTASTICALLY DRAMATIC RASPBERRY caviar WITH STRAWBERRY CREATIONS, THANKS TO SOME BRILLIANT MINDS AT Foam AND caramel WORK IN PROFEssIONAL KITCHENS course of dried kelp, hijiki seaweed, baby eels, razor clams, cockles, mussels and sea urchins, displaying in a way that was reminiscent of the sea shore, with an ocean ‘spume’ and edible sand. He served this on a glass- topped box that was filled with real sand. To add to the experience, there was an iPod in a conch shell attached to headphones that played the ooking has been about science sound of seagulls and the right from the first time a waves crashing on a beach. human cracked an egg and These tableside theatrics Cdecided to crisp it up in a bit of are not only an impressive animal fat. Maybe even before indication of culinary skills that. It’s been a continuous but also necessary for a journey of experimentation restaurant and its chef to be down the decades. -
Molecular Gastronomy Is a Scientific Discipline, and Note by Note Cuisine Is the Next Culinary Trend Hervé This
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This To cite this version: Hervé This. Molecular gastronomy is a scientific discipline, and note by note cuisine is thenext culinary trend. Flavour, BioMed Central, 2013, 2 (1), pp.1. 10.1186/2044-7248-2-1. hal-01269404 HAL Id: hal-01269404 https://hal.archives-ouvertes.fr/hal-01269404 Submitted on 28 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. This Flavour 2013, 2:1 http://www.flavourjournal.com/content/2/1/1 OPINION Open Access Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This1,2 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. -
Spence Et Al (Resubmitted) Digitizing the Chemical Senses SI
DIGITIZING THE CHEMICAL SENSES 1 RUNNING HEAD: DIGITIZING THE CHEMICAL SENSES Digitizing the chemical senses: Possibilities & pitfalls Charles Spence (University of Oxford), Marianna Obrist (University of Sussex), Carlos Velasco (BI Norwegian Business School), & Nimesha Ranasinghe (National University of Singapore) WORD COUNT: 16,150 WORDS RESUBMITTED TO: INTERNATIONAL JOURNAL OF HUMAN-COMPUTER STUDIES DATE: JUNE, 2017 CORRESPONDENCE TO: Prof. Charles Spence, Department of Experimental Psychology, University of Oxford, Oxford, OX1 3UD, UK. E-mail: [email protected] DIGITIZING THE CHEMICAL SENSES 2 ABSTRACT Many people are understandably excited by the suggestion that the chemical senses can be digitized; be it to deliver ambient fragrances (e.g., in virtual reality or health-related applications), or else to transmit flavour experiences via the internet. However, to date, progress in this area has been surprisingly slow. Furthermore, the majority of the attempts at successful commercialization have failed, often in the face of consumer ambivalence over the perceived benefits/utility. In this review, with the focus squarely on the domain of Human- Computer Interaction (HCI), we summarize the state-of-the-art in the area. We highlight the key possibilities and pitfalls as far as stimulating the so-called ‘lower’ senses of taste, smell, and the trigeminal system are concerned. Ultimately, we suggest that mixed reality solutions are currently the most plausible as far as delivering (or rather modulating) flavour experiences digitally is concerned. The key problems with digital fragrance delivery are related to attention and attribution. People often fail to detect fragrances when they are concentrating on something else; And even when they detect that their chemical senses have been stimulated, there is always a danger that they attribute their experience (e.g., pleasure) to one of the other senses – this is what we call ‘the fundamental attribution error’. -
3D Printed Note by Note Foods
3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future Róisín Burke School of Culinary Arts and Food Technology, College of Arts and Tourism, City Campus TU Dublin Ireland Dublin city Research building Central Quad • Consists of 5 to 6 storey & single storey basement • The buildings will include Class rooms / Lecture Rooms, Laboratories, Workshops, Studios, Culinary Arts Facilities, Meeting Rooms / Areas, etc. • New landscaped areas NOTE BY NOTE:What is it? First proposed in 1994 by French Physical Chemist and Molecular Gastronomy co- founder Professor Hervé This. NOTE BY NOTE Cooking and Cuisine Dishes can be made entirely from compounds. Note by Note Cuisine Is not using meat, fish, vegetable or fruits but rather compounds or mixtures, such as electronic music is not using trumpets or violins, but rather pure waves. The chef has to: design the shapes of the various parts of the dish, the colours, tastes, odours, temperatures, trigeminal stimulation, consistency, nutritional aspects. Land Use Economy Sensorial Note by Note Technique Cooking Art Politics Nutrition Toxicology etc. Some publications about Note by Note Cooking • Burke, R. and Danaher, P. (2016). Note by Note : A New Revolution in Cooking.Available at: http://arrow.dit.ie/cgi/viewcontent.cgi?article=1060&context=dgs • This, H. (2013). Molecular Gastronomy is a Scientific Discipline, and Note by Note Cuisine is the Next Culinary Trend. [online]. Available at:flavourjournal.biocentral.com/articles/10.1186/2044-7248-2-1 • This, H. (2016). What can “Artificial Meat” be? Note by note cooking offers a variety of answers. -
How the Brain Creates the Taste of Wine Gordon M Shepherd
Shepherd Flavour (2015) 4:19 DOI 10.1186/s13411-014-0030-9 OPINION Open Access Neuroenology: how the brain creates the taste of wine Gordon M Shepherd Abstract Flavour science is concerned with the sensory appreciation of food. However, flavor is not in the food; it is created by the brain, through multiple sensory, motor, and central behavioral systems. We call this new multidisciplinary field “neurogastronomy.” It is proving useful in integrating research findings in the brain with the biomechanics of generating food volatiles and their transport through retronasal smell. Recent findings in laboratory animals and in humans give new insights into the adaptations that have occurred during evolution that give humans an enhanced flavor perception. This process will be illustrated by an analysis of how the brain creates the taste of wine. The successive stages of the biomechanics of movement of the ingested wine and transport of the released volatiles will be correlated with activation of the multiple brain mechanisms, apparently engaging more of the brain than any other human behavior. These stages include the initial cephalic phase, visual analysis, ingestion, formation of the wine perceptual image, formation of the wine perceptual object, swallowing, and post-ingestive effects. This combined biomechanic and brain mechanism approach suggests a new discipline of “neuroenology (neuro-oenology),” adding to the contributions that science can make to the enhanced quality and appreciation of wine. Keywords: Wine, Retronasal smell, Wine image, Wine perceptual object, Fluid mechanics Interest in food flavors is expanding rapidly, driven by a pathway; these include center-surround interactions for widening interest in food and concerns about the rising color-opponent mechanisms [3]. -
The Emergence of Gastronomic Engineering
Innovative Food Science and Emerging Technologies 41 (2017) 277–283 Contents lists available at ScienceDirect Innovative Food Science and Emerging Technologies journal homepage: www.elsevier.com/locate/ifset The emergence of gastronomic engineering José Miguel Aguilera Department of Chemical and Bioprocess Engineering, Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 6904411, Chile article info abstract Article history: Modern consumers increasingly derive their foods from away-from-home sources. Rising incomes, the emer- Received 5 October 2016 gence of chefs as innovative actors in the food scene, and the growing consumer demand for culinary experi- Received in revised form 18 December 2016 ences, are the main driving forces behind haute cuisine. At the same time, food engineering is in urgent need to Accepted 27 March 2017 expand its scope and engage in new collaborations and partnerships. Gastronomic engineering (GE) means Available online 28 March 2017 using the vast body of knowledge accumulated in food engineering and food materials science to propel the cu- Keywords: riosity and creativity of chefs to what is technologically feasible and environmentally sustainable. GE opens new Food engineering opportunities for food engineering, a discipline that has been mostly oriented to the food processing industry. Gastronomy This article describes the emergence of GE or a new branch of food engineering, as a space of co-creation between Chefs chefs and food engineers in a university set-up. Our GE unit consists of an experimental kitchen headed by a chef, Restaurant a food engineering area and a materials science laboratory. The impact of GE on academic activities (teaching and Molecular gastronomy research) and outreach experiences is discussed. -
Gastrophysics in the Brain and Body Per Møller
Møller Flavour 2013, 2:8 http://www.flavourjournal.com/content/2/1/8 OPINION Open Access Gastrophysics in the brain and body Per Møller Abstract In this short paper, a few important problems are highlighted that fall naturally within the emerging science of gastrophysics. This paper does not discuss how ‘gastrophysics’ is similar to or different from ‘neurogastronomy’ or ‘molecular gastronomy’; but just notes that the time seems ripe for problems within these areas, as witnessed by the recent proposals of these as separate ‘emergent’ scientific fields centered at problems not covered by other traditional scientific disciplines. Keywords: Pleasure, Preferences, Flavour pairing, Quantity vs. quality Introduction known effect, sensory specific satiety (SSS), describes In my view, the new field of gastrophysics should in- that ‘liking’ of a food drops as intake increases and obvi- clude psychological, psychophysical and neuroscientific ously plays a role in controlling the variety of food intake considerations in order to truly address fundamental [8-10]. Despite extensive literature on SSS, any precise problems related to human consumption of foods, no theory for prediction of ‘transfer effects’ (from one food to matter whether these are related to questions of pleasure another) or for the number of sensory dimensions neces- and satisfaction, or are more concerned with health issues sary to capture the effects has still to be formulated. The [1-3]. These fields, on the other hand, being mostly phe- same applies to effects of induced sensory specific desire nomenological and with very little predicting power, could (SSD), which describes the non-random desire for other greatly benefit from inspiration from theory and simula- foods the eating of a given food induces [11].