Molecular Gastronomy

Modern culinary direction -molecular gastronomy is very complex, and the relative youth of that direction affects the ignorance of the matter by a large number of professionals and the general public. It is precisely this lack of matter which causes a number of disagreements between chefs and scientists, while there is a number of related debates about aspects of molecular gastronomy, especially in connection with a change in its gastronomic cuisine. The main focus of disagreement lies in the name of ''molecular'', which mostly leads to a misunderstanding, because of the identification with something microscopic. A very common mistake is to address this branch of gastronomy as a style of cooking, which she doesn't represent. The second mistake is naming its practical application of molecular cooking, molecular cuisine. Molecular gastronomy is a scientific discipline that studies food and asks questions and gives answers so far unanswered questions about gastronomy. Simply put, molecular gastronomy can be understood as a process of application of science in everyday cooking, and the application of molecular gastronomy in the kitchen. Modern man with his awareness made some chefs to reconsider the adoption of these radical ideas to accomplish the fusion of science and gastronomy. This idea is established as a full hit, because today the best restaurants in the world, the vast majority of those who have seen the benefits of these two joints before incompatible branches of human activity. As a culinary direction it quickly spread to Western Europe and North America, and it later spread to other parts of the world, but Croatia and neighboring countries are not one of them. Molecular gastronomy shows the trends of further progress, and in the future molecular gastronomy will be more prevalent and popular.

Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in Molecular Gastronomy as a scientific discipline, but also in the use of ingredients, technologies and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

Literal translation of "AYURVEDA" may be understood as a science to increase life (AYUR). Ayurveda comes under the purview of Atharva Veda that is considered to be one of the four doctrines in Indian Culture and heritage. Essentially this branch of philosophy deals with Medicine and Surgery for the holistic wellbeing of humanity. Charaka Samhita, a codified treatise on general Medicine in classic Ayurveda has been written in Sanskrit during the time of Indus Valley Civilization around 1000 B.C.E. (Before the Common Era). This system of medicine has stood the test of times. It is not only the "how" and "what" we eat makes a difference in our health but how it is prepared does acclaim significance. Centered on this concept, Paatra Shuddhi (purity of vessel), Paaka Shuddhi (purity in cooking process) and Padartha Shuddhi (purity of the ingredients) are proposed by ancient Sages who followed Vedas. Indian cooking with all the taboos of being hot and spicy actually backed up with scientific rationale, with each ingredient added for a purpose and a deep rooted reasoning. It is all about balancing the key forces within our body and understanding the basic requirements to stay fit and healthy. Ayurvedic cooking is based on the understanding of the unique combination of Vata (Ether), Pitta (Fire) and Kapha (Water) that constitute the human body and balance its life forces. Our body is based on one or a combination of these factors. The Ayurvedic cuisine includes dishes made out of such food combination that balances these factors optimally in the human body. As it is a relatively unique concept, it can also fetch the market value in the form of new ventures in various countries. In this article due emphasis is laid up on Rajsic/tamsic/saatvic type of foods as per Ayurveda, basic human elements are revisited and summarized, food preparations related to the balancing of forces and elements of human body are discussed and reasons for following a particular step for the preparation in the cuisine are elaborated. Further this paper throws light on new ingenious business ideas based on Ayurvedic foods and supplements.

This research was conducted as a Bachelor Thesis at the Kodolányi János University of Applied Sciences, furthermore it has been presented by the author and has been awarded by the academic jury at the XVII. Scientific Consultation of Economists and at the TDK Scientific Conference for Students scientific events. Multi-method research results clearly showed the situation of demand and supply sides of the luxury hospitality industry in Budapest, derived from qualitative comparison of various restaurants and quantitative surveying of their demand focused mainly on guests' preferences and expenses.

In this article, we highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday interactions with food and drink) in the years to come. We distinguish between several uses of technology in this regard: For example, to enhance the taste/flavour of food; to provide entertainment and/or to deliver more memorable experiences around food and drink; not to mention helping those who want to eat more healthily. We outline the different routes by which digital technology may arrive at the table (and in some cases already has): on the one hand, technology may be provided by the restaurants or bars for their diners'/patrons' benefit; on the other, it may be brought to the table by the diners themselves (most likely via their own handheld portable electronic devices). While many of the former technological innovations will no doubt first make their appearance at the tables of cutting edge high-end restaurants, the most successful of them will likely be appearing at the home dining table within a couple of years. Like it or not, then, digital technologies will constitute an increasingly common feature of the dining table of the future.

Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavor and Sensory Evaluation. Mark Traynor, Róisín Burke and Catherine Barry-Ryan School of Culinary Arts and Food Technology, College of Arts and Tourism, DIT, Cathal Brugha Street, Dublin 1, Ireland. Category: Product Development; Division: Student Member; Culinology Knowledge Competency: Knowledge of Formula Development Justification: The food industry is one of the most important industries, which spans a wide range of economic activities. Product innovation is commonly regarded as a major success factor in competitive food markets. Successful development of new products can help meet new and more differentiated consumer demands. The application of the principles of molecular gastronomy to the production of food products has great potential for providing customers with novel and exciting food products, while supplying food manufacturers with competitive advantages and unique selling points. Objectives: T...

Molecular gastronomy (MG) is a relatively new scientific discipline,
which focuses on food preparation mainly at domestic and restaurant
levels. The number of scientific papers on MG has increased in the
past few years. It is, however, difficult to differentiate specifically
between the MG discipline or other research areas in food science
and technology. Otherwise, molecular cooking, i.e., an application of
MG principles, seems limited to a few “fancy” techniques supported
by famous chefs. This paper aims to critically review the recent
developments of MG, the most interesting applications, and the
outcomes obtained from the fruitful collaboration among food scientists
and innovative chefs. The controversies and merits associated
with MG are also presented, e.g., the principle of food pairing and
consumers’ appreciation of innovative dishes, and a few research
papers promising exciting future developments.

Anahtar Kelimeler: Moleküler gastronomi Gastronomi turizmi Konaklama işletmesi Gastronomi; gıda alımını bir gereklilikten öte kültür, zevk ve tercihin bütünleşmesi olarak tanımlamaktadır. Moleküler gastronomi, gıda hazırlamaya farklı bir bakış açısıyla yaklaşan nispeten yeni bir bilimsel disiplindir. Bu araştırma,konaklama işletmesi mutfak personelinin moleküler gastronomi konusundaki görüşlerini ortaya koymak amacıyla yapılmıştır. Bu doğrultuda Bodrum"da faaliyet göstermekte olan dört ve beş yıldızlı konaklama işletmesi mutfak personeline yönelik kapsamlı bir araştırma gerçekleştirilmiştir. Araştırma evreni 782 mutfak çalışanından oluşmaktadır ve araştırmada 403 çalışan ankete tabi tutulmuştur.Elde edilen veriler uygun istatistiki yöntemler kullanılarak değerlendirmeye tabi tutulmuştur. Bulgulara göre çalışanların moleküler gastronomiye yönelik tutumları genellikle olumlu yöndedir. Çalışma kapsamında eğitim düzeyi, yaş, gelir düzeyi ve aşçılık eğitimi alma durumu arasında anlamlı farklılıklar bulunmuştur. Analizler ışığında turizm sektörüne katkı sağlamak adına önerilerde bulunulmuştur. ABSTRACT Keywords: Molekular gastronomy Gastronomy toursim Accomodation management Gastronomy defines food in take as an integration of culture, pleasure and preference beyond necessity. Molecular gastronomy is a relatively new scientific discipline that looks at food preparation from a different point of view. This research was carried out in order to reveal the opinions of the hospitality management kitchen staff about the molecular gastronomy. In this direction, a comprehensive research was carried out on the kitchen staff of the four and five star accommodation operations operating in Bodrum. The research population consists of 782 employees and it was carried out a survey on 403 employees. The data obtained from the study were evaluated using appropriate statistical methods. According to findings, employees' attitudes towards molecular gastronomy are generally positive. There was defined that opinions of molecular gastronomy has significant difference for age, education and revenue status. In the light of analysis, suggestions have been made to contribute to the tourism sector.

Using 1 H nuclear magnetic resonance spectroscopy (1D and 2D), the two types of photosynthetic pigments (chlorophylls, their derivatives, and carotenoids) of "green beans" (immature pods of Phaseolus vulgaris L.) were analyzed. Compared to other analytical methods (light spectroscopy or chromatography), 1 H NMR spectroscopy is a fast analytical way that provides more information on chlorophyll derivatives (allomers and epimers) than ultraviolet-visible spectroscopy. Moreover, it gives a large amount of data without prior chromatographic separation.

Solutions obtained by soaking onion (Allium cepa L.) bulbs samples in water are frequently consumed, either directly or as part of dishes, both at home or in the food industry. However, little information is available regarding the extracted metabolites and the extraction mechanisms. In this article, the composition of raw onion extracts and of aqueous solutions where raw onion tissues were soaked was investigated directly by quantitative proton nuclear magnetic resonance spectroscopy (q 1H NMR). The assignment of NMR signals was performed, with less than 3% (in area) of unidentified peaks. Analyses of one-dimensional 1H NMR spectra with additional two-dimensional NMR studies showed 20 regions of interest where 3 saccharides, 17 amino acids, and 5 organic acids were detected and quantified. Resonance assignment with chemical shift was done for each saccharide, as well as for each amino acid and organic acid, with additional work on spin–spin coupling pattern and on observed and not observed correlations from correlation spectroscopy studies. Quantification of saccharides was performed and qualified by works on peak decomposition algorithms. Complementary studies by high-performance liquid chromatography, mass spectroscopy and tandem mass spectroscopy, and thin layer chromatography and preparative layer chromatography were carried out in order to validate the NMR results on identification.

The aim of our research was to evaluate the effect of different types
of vegetable oils, namely extra virgin olive oil (EVOO), olive oil,
and sunflower oil, on the chemical properties and volatile profile of
traditional Neapolitan pizza, produced by using tomato sauce and
EVOO. The quality indices and polyphenols in vegetable oils were
analyzed to assess the lipid oxidation as affected by cooking in traditional
wood-fired ovens. Peroxide value significantly increased
in all vegetable oils, particularly in sunflower oil. EVOO polyphenols
decreased about 30% their initial level, particularly simple
phenolics. Total individual phenolic compounds decreased from
254.6 to 172.0 mg/kg. Pizza cooking caused the development of
some neo-formation volatile compounds caused by lipid oxidation
and Maillard reaction. Some positive key odor compounds were
found in pizza cooked with EVOO, and the addition of tomato
sauce and EVOO caused a dramatic change in its volatile pattern.

The aim of this study aimed to investigate food pairings as an important sensory phenomenon in order to determine how different components in the selected food pairings affect and interact with other components. Three novel food pairings (banana and bacon, banana and olive oil, and banana and rice) were selected. A conjoint approach utilising qualitative (organic volatile analysis and descriptive sensory analysis) and quantitative (comparable semi quantitative organic volatile analysis and affective sensory tests) methods of analysis n an attempt to elucidate the success or failure of selected food pairings. Free choice profiling (descriptive sensory analysis) data was analysed using Generalised Procrustes analysis. The correlation between volatile analysis and descriptive sensory analysis results were analysed using ANOVA partial least squared regression. Hedonic results were analysed using a Friedman rank sum test, while preference results were analysed using a Wilcoxon signed rank test. The food pairings of banana and bacon and banana and rice were found to be liked significantly more than banana and olive oil. The results of this study suggest that synergistic and/or antagonistic interactions between the volatile compounds in the foods influenced the hedonic ratings of these food pairings.

In the spring of 2008, the College of Gastronomy at Kodolányi János University of Applied Sciences set out to conduct a survey about the clientele and the selection of food and drinks of hospitality venues in Hungary in the framework of a national research project. The research period was set to three years, during which we aimed to study the contemporary gastronomy and hospitality by tourist regions. From the consumer side, we were interested in the make-up of the clientele (Hungarians or foreigners), the nationality of the foreign guests, their average spending and their motivation behind choosing a certain place or meal. From the supplier side, we surveyed the style of meals, the frequency of menu changes; whether there are separate drink cards, wine cards or cocktail cards, as well as providing a brief description about the style of the interior and exterior design of the venues. By the end of the first year of the project, we managed to survey 681 out of 771 venues, due to the substantial contribution from both teachers and students.

Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in Molecular Gastronomy as a scientific discipline, but also in the use of ingredients, technologies and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

Sous vide technique is a method of baking products in vacuum under
vacuum for a long time at low temperature. In the scope of the 'sous vide'
technique, which is a new cooking technique that the molecular gastronomy gives
to the world of gastronomy, the meat is cooked by using the fillet steak and the
meat texture is cooked for 2 - 4 - 6 hours at 63 ° - 65 ° - 71 ° of the tissue images
using scanning electron misroscopy (SEM) that is the basis of this study. It is
expected that these experiments, which will take place in the laboratory
environment, will reveal scientific evidence and shed light on the work to be done
from now on. The results of the analysis of tissue samples at different temperature
grades are presented using SEM, which produces three-dimensional images. The
changes in the products cooked at the reference temperature and time are examined
and evaluated with these images. Experimental studies about the sous vide method
in Turkey have proven to be inadequate and the importance of this study is that the
number of experimental studies related to this technique, which is widely used all
over the world, is low and inadequate. This study was carried out in Gazi
University Molecular Gastronomy kitchen.

“Oltre il Gusto/Beyond the taste" is a retrospective study stemming from the findings of the Into the Food project. Over the course of 2015, the designers behind this project embarked on a journey in the universe of fine food aimed at analyzing, understanding and finding new and original ways to innovate high gastronomy thanks to food and eating design.

The aim of this study aimed to investigate food pairings as an important sensory phenomenon in order to determine how different components in the selected food pairings affect and interact with other components. Three novel food pairings (banana and bacon, banana and olive oil, and banana and rice) were selected. A conjoint approach utilising qualitative (organic volatile analysis and descriptive sensory analysis) and quantitative (comparable semi quantitative organic volatile analysis and affective sensory tests) methods of analysis n an attempt to elucidate the success or failure of selected food pairings. Free choice profiling (descriptive sensory analysis) data was analysed using Generalised Procrustes analysis. The correlation between volatile analysis and descriptive sensory analysis results were analysed using ANOVA partial least squared regression. Hedonic results were analysed using a Friedman rank sum test, while preference results were analysed using a Wilcoxon signed rank test. The food pairings of banana and bacon and banana and rice were found to be liked significantly more than banana and olive oil. The results of this study suggest that synergistic and/or antagonistic interactions between the volatile compounds in the foods influenced the hedonic ratings of these food pairings.

The application of nonthermal dielectric barrier discharge (DBD) plasma for altering the hydrophilicity or hydrophobicity
of polymer surfaces is well known. In this work, we demonstrate the potential of DBD plasma in enhancing
the surface hydrophobicity of freshly baked biscuits, evident from the increased spread area of
vegetable oil. The electrical and optical characteristics of the DBD plasma source have also been described. The
spread area of individual oil drops has been measured using a digital image analysis technique. An exponential
order of increase in the spread area has been observed at 80 kV with respect to treatment time, following DBD
treatment. The findings reported in thiswork have applications in the industrial preparation of biscuit and cracker
variants, where post-baking oil spray is desired. The effect of plasma treatments on the chemical constituents
of biscuit requires further investigation.
Industrial relevance: There is a substantive evidence for the need of an alternate process which allows retaining
functionality of sprayed oil in biscuits, with less oil or fat and increased spread. A novel process based on barrier
discharge atmospheric pressure nonthermal plasma for enhancement of oil spreadability on dry, snack food
products is developed. For a given volume of oil, up to 50% more spreading of oil can be achievedwithin fewseconds
of the process as compared to currently used methods. The plasma source can be easily integrated into a
continuous biscuit and cracker production or finishing line.

Introduction to the English-Language Edition MICHAEL SPITZER Music in German Philosophy examines the place of music in the work of ten German philosophers, from Kant to Adorno. Written by ex-perts in their field (mostly professional philosophers, with a couple of ...

ABSTRACT Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation.

ABSTRACT:  Although onion bulb tissues, either raw or thermally processed, are widely used as culinary ingredients in homes, in restaurants, and in the food industry, especially for sauces, little is known about the chemical constituents released from such systems. To get a straightforward and fast analysis of sugars released from onion dice soaked in model aqueous solutions, quantitative nuclear magnetic resonance (qNMR) spectroscopy was applied, and the effect of a preliminary thermal processing in oil was investigated. Soaking of raw or fried onion bulb dice at room temperature was followed for 11 d as a model of long-term storage. For the Armstrong cultivar, the extracted dry matter (in milligrams per gram of fresh weight) as well as the content in 3 sugars (glucose, fructose, and sucrose) increased up to a maximum after about 48 h of soaking. Frying induces no measurable new water-soluble compounds. However, extraction kinetics are different (about 3 times faster with frying). Using additional microscopic studies, a possible extraction mechanism is proposed: compounds from sap—including sugars—would diffuse through conductive tissue channels.

Beef stock reductions with red wine were prepared as for use in a classical red wine sauce. The choice of wine (Zinfandel versus Cabernet Sauvignon) and preparation method (reducing wine and stock separately versus together) were varied in order to study the effect on flavour and related chemical composition of stocks. This was done by means of a descriptive sensory analysis, gas chromatography (volatile compounds) and high performance liquid chromatography (sugars, acids and phenolics). The initial differences in volatile composition of the wines were partly eliminated by cooking due to evaporation of many aroma compounds like the fruity esters. However volatile composition of the stock reductions with wine was found to vary depending on the choice of wine. The non-volatile compounds (sugars, acids and phenolics) were found to be important for the flavour of the reduced stock with wine, since they increased in concentration during cooking and are possible precursors of aroma. A particulate mouthfeel emerged when using Cabernet Sauvignon, the more bitter and astringent wine, presumably due to precipitation of proteins with the bitter and astringent phenolic compounds (tannins) upon heating. Reducing the wine together with stock versus reduction of wine and stock separately caused significant differences in the perceived flavour and volatile composition. The higher ratings of particulate mouthfeel in reduced stock prepared by reducing the stock and wine separately are explained by precipitation of tannins and proteins during reheating. Such precipitation also explains why the initial large differences in astringency between the wines are eliminated in the reduced stocks with wine due to a loss of the astringent tannins. Hence the common advice by chefs to reduce wine and stock together in order to diminish the astringency from tannins is supported.

Özet

Bu çalışma ile Bursa ilinde beş yıldızlı şehir otellerinde çalışan aşçıların moleküler gastronomi konusundaki bilgi ve görüşlerini belirlemek amaçlanmaktadır. Araştırmanın evrenini Bursa'da faaliyet gösteren beş yıldızlı şehir otel işletmelerinde çalışan yönetici konumundaki (aşçıbaşı, aşçıbaşı yardımcısı, kısım şefleri, banket şefi vb.) aşçılar oluşturmaktadır. Evreni temsil etme açısından örneklem alma yoluna gidilmemiş ve aşçıların tamamına ulaşılmaya çalışılmıştır. Otellere 2019 yılının 30 Ocak-23 Şubat tarihleri arasında toplam 160 anket dağıtılmış ve elde edilen anketlerin incelenmesi sonucunda 20 tanesi eksik ve hatalı doldurulduğundan dolayı toplam 140 adet anket, analiz için değerlendirilmeye alınmıştır. Verilerin çözümlenmesinde tanımlayıcı istatistik ve frekans analizi testi yapılmıştır. Çalışma sonucunda, aşçıların moleküler mutfak ile ilgili bilgi sahibi oldukları, moleküler gastronomiye yönelik tutumlarının olumlu olduğu, bu uygulamaların yeni lezzetler oluşturmada etkin bir rol oynadığı ve aşçılar tarafınca molekül gastronomi uygulamalarının çağdaş bir uygulama olarak görüldüğü tespit edilmiştir.

Abstract

The aim of this study is to determine the knowledge and opinions of the chefs working in fivestar city hotels in Bursa on molecular gastronomy. The population of the study consists of chefs (chefs, assistant chefs, department chiefs, banquet chiefs, etc.) working in five-star city hotels operating in Bursa. Sampling has not been made in terms of representing the population and attempts have been made to reach out all the chefs. A total of 160 questionnaires were distributed to the hotels between January 30 and February 23 of 2019, and as a result of the examination of surveys thereof, a total of 140 questionnaires have been taken into consideration for analysis, 20 of which were filled out incomplete and incorrectly. Descriptive statistics and frequency analysis tests have been used for data analysis. As a result of the study, it has been determined that the cooks have knowledge about molecular cuisine, their attitudes towards molecular gastronomy are positive, these applications play an effective role in creating new flavors and the molecular gastronomy applications are seen as a contemporary application by the chefs.

ABSTRACT Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation.

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The…

Beef stock reductions with red wine were prepared as for use in a classical red wine sauce. The choice of wine (Zinfandel versus Cabernet Sauvignon) and preparation method (reducing wine and stock separately versus together) were varied in order to study the effect on flavour and related chemical composition of stocks. This was done by means of a descriptive sensory analysis, gas chromatography (volatile compounds) and high performance liquid chromatography (sugars, acids and phenolics). The initial differences in volatile composition of the wines were partly eliminated by cooking due to evaporation of many aroma compounds like the fruity esters. However volatile composition of the stock reductions with wine was found to vary depending on the choice of wine. The non-volatile compounds (sugars, acids and phenolics) were found to be important for the flavour of the reduced stock with wine, since they increased in concentration during cooking and are possible precursors of aroma. A particulate mouthfeel emerged when using Cabernet Sauvignon, the more bitter and astringent wine, presumably due to precipitation of proteins with the bitter and astringent phenolic compounds (tannins) upon heating. Reducing the wine together with stock versus reduction of wine and stock separately caused significant differences in the perceived flavour and volatile composition. The higher ratings of particulate mouthfeel in reduced stock prepared by reducing the stock and wine separately are explained by precipitation of tannins and proteins during reheating. Such precipitation also explains why the initial large differences in astringency between the wines are eliminated in the reduced stocks with wine due to a loss of the astringent tannins. Hence the common advice by chefs to reduce wine and stock together in order to diminish the astringency from tannins is supported.

Öz Günümüzde gastronomi kavramını bilim ve sanat odağında evrensel perspektiften incelemeyi benimsemiş olan bilim insanları, geliştirdikleri modernist yaklaşımlarla, mutfak bilimi ve sanatının geleceğine verilecek yeni yönleri tasarlamakta; kavramı sadece geleneksel açıdan yorumlayıp turizm pazarında konumlandırmaya çalışan bilim insanları ise verilen yeni yönler doğrultusunda oluşturulmuş popüler gastronomi akımlarının takipçisi kalarak çalışmalarına devam edebilmektedir. Türkiye'de de gastronomi çalışmalarının ağırlıklı olarak geleneksel niteliklere yönelik hazırlandığı görülmektedir. Bu bağlamda, bu çalışma; ilk olarak bir evrensel gastronomik perspektif oluşturmayı; ikinci olarak, seçkisiz yöntemle belirlenen bir modernist mutfak çalışmasını ve ilgili yayınları doküman analizi yöntemiyle gastronomik perspektiften inceleyerek bir modernist mutfak anlayışını yorumlamayı ve alanyazında nasıl yorumlandığını tespit etmeyi ve bu sayede yeni bilginin nasıl oluşturulduğunu anlamlandırmayı amaçlamaktadır. Elde edilen ilk sonuç, gastronomik evrensel perspektifin disiplinler arası yaklaşımla oluşturulması gerektiğidir. Diğer sonuç ise gastronominin teorik ve pratik alanlarında eşzamanlı, bilim ve sanat odağında gerçekleştirilen modernist çalışmaların sadece turistik finansal değil uzun vadede politik güç sağlayan kazanımlar da yaratabileceğine yöneliktir. ABSTRACT Nowadays, a large number of scientists from different countries are trying to give their gastronomic knowledge a scientific structure or incorporate it into the tourism market. While those who have already adopted a scientific and artistic approach in their inquiry of gastronomy, for the notion of gastronomy keep on developing new approaches to culinary science and culinary arts from a modernist perspective, the others who put their knowledge and experience related to traditional values of gastronomy in the field to the service of commercial interests could only remain as followers of popular gastronomy trends. In Turkey, gastronomic studies are generally conduct with traditional methods and about traditional values of gastronomy. In this context, as a theoretical study based on close textual analysis of the scholarly literature concerning a random samplying study, this study aims at first, carving out a gastronomic perspective, second, analyse the study and other studies related to the study in order to interpret what does the modernist approach and the creating new knowledge mean. The first distinct result is stressing the necessity of redefining gastronomic perspective from a more holistic, interdisciplinary approach. Second outcome is that in both of theoretical and applied study areas of gastronomy, the modernist approaches which are developed with scientific and artistic methods can have not only touristic monetary gainings but also political power in the field, in time.

ABSTRACT Noting that Denmark is traditionally an agricultural country and that a large part of the gross national product derives from the export of meat and processed food products, this article points out the paradox that only during the last decade has some Danish food-related research been genuinely driven by gastronomy and gastronomic innovation, and only recently have research activities and academic educational programs that include aspects of molecular gastronomy and other culinary sciences been initiated. At the same time, Denmark has placed itself on the international map due to innovative chefs winning top international awards and celebrated positions on lists of the best restaurants worldwide. Moreover, the New Nordic Cuisine movement has released novel driving forces and instigated new types of collaborations between chefs and scientists. Danish scientists of different orientations are being stimulated by the empirical world of gastronomy and cooking and are maturing molecular gastronomy as a science, and others have become proliferate writers and communicators of gastronomically inspired science; for example, within gastrophysics.

Introduction: Prompt and efficient management of epistaxis is a required skill set for otolaryngology and emergency physicians. Existing simulators do not accurately model the anatomical features required for training of proper epistaxis management. The goals of this work were to: 1) Create a realistic adult epistaxis model with high anatomic fidelity; and 2) Evaluate preliminary validity evidence of this novel simulator for the use of training and assessing learner epistaxis management skills. Methods: Modifying a de-identified patient CT, a 3D model of relevant features and anatomy was printed and assembled. 'Blood' was selectively run through the catheters to simulate bleeding from 3 primary sources. In a two-phase process, two groups of expert-level Otolaryngology faculty independently evaluated the simulator using a web-based survey. In Phase 1, 6 faculty evaluated the simulator and ratings guided improvements. In Phase 2, 17 faculty evaluated the revised simulator across two primary domainsY the degree of realism presented by the simulator (Realism), and ability to perform five sequential relevant tasks (Ability). Realism was measured by 20 items across 5 subdomains: visual attributes, materials' response, realism of experience, value/ relevance, and global value using 4 point rating scales. Ability was scored using 5-point rating scales, ranging from 1 (too difficult to perform) to 5 (very easy to perform). Validity evidence was evaluated using a many-Facet Rasch model. Results: Participating faculty self-reported treating between 3 and 15 epistaxis cases monthly (M=8.8). Following improvements, Phase 2 observed averages (OA) across the four Realism domains ranged from 3.2 (Realism of experience) to 3.5 (Value). Lowest ratings were associated with Visualization, posterior source of bleeding, and Tactile properties of insertion of nasal speculum (both OA= 3.2). Although greatly improved from Phase 1 [Mphase1= 2.5 (SD=0.8); Mphase2=3.1 (SD=0.9), p=0.05], relatively low observed averages of Tactile property during insertion of nasal speculum was consistent with comments such as ''I needs more nostril/nasal sill laxity.'' Global OA= 2.7/4.0, indicating the overall, respondents believed the new simulator could be used for teaching epistaxis management, but could be improved slightly. Following simulator improvements, participants' Ability improved across four of the five aspects (pG 0.05), with all OA= 4.0, aligning with the ideal ''Somewhat easy to perform.'' Conclusion: Using 3D printing technology, we successfully created a novel simulator for training of proper epistaxis management. Early evidence suggests the model is considered relevant to trainees' educational needs, and valuable as a testing and training tool. 3D printing technology allows for minor modifications to be addressed virtually, and easily alter the print based on expert feedback. With minor modifications, the novel epistaxis simulator can be implemented in a simulation-based curriculum.