Abstract
The field of molecular gastronomy involves interaction between chefs and scientists. On the one hand it can help to implement new ideas and recipes in restaurants. At the same time, it challenges the scientists to apply their understanding of - in many cases - ideal systems to the non-ideality of everyday life, and it challenges them to expand scientific understanding of many chemical and physical mechanisms in every day life food products. In this communication we give an example on how knowledge acquired on regular meringues and on foams in general can be applied to give rise to new restaurant based types of meringues (savory based, and milk based, instead of egg-white based).
Original language | English |
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Title of host publication | Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007 |
Editors | H. This, T. Eklund |
Place of Publication | Parijs |
Publisher | Société Francaise de Chimie |
Pages | 32-36 |
Publication status | Published - 2007 |
Event | Euro Food Chem XIV - Duration: 29 Aug 2007 → 31 Aug 2007 |
Conference
Conference | Euro Food Chem XIV |
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Period | 29/08/07 → 31/08/07 |