Gastronomy, Gogol, and His Fiction

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Cornucopia: The Concept of Digital Gastronomy

The authors present a new concept of digital gastronomy — Cornucopia, a futuristic cooking methodology based on digital technologies. They discuss how they have merged kitchen tools with science fiction and actual technologies to create this new design space for gastronomy. The Virtuoso Mixer, the Digital Fabricator and the Robotic Chef were conceptualized to enable more flexibility and control...

Molecular Gastronomy: Transforming Diets for Dysphagia

Dysphagia, is a word meaning disordered eating [1] and the medical term for swallowing difficulty as a result of either a mechanical obstruction or dysmotility [2]. Swallowing is a physiological process and entails the following steps: Food and liquid are transported from the oral cavity-mouth, into the stomach requiring up to 40 pairs of muscles and 8 nerves. The tongue and saliva work togethe...

Molecular Gastronomy: A New Emerging Scientific Discipline

Avicenna and his literary

Abu Ali Hossein Ebn Abdullah Ben Ali Ben Sinna entitled as Shayhk-o-Rayeis in the East and well known in the west by the name of Avicenna was born in a place called Afsharneh near the city of Bokhara in 980 AD but resided in the city of Balkh. He was five years old when his father took him to the city of Bokhara to study Holy Quran where his extraordinary memory became apparent and he memorized...