Molecular Gastronomy

This article explores the concept of purpose-driven pizza making, a culinary approach that integrates nutritional science, ethical intention, and emotional care. Drawing from the practices of Tati’s Pizzas & Bakery, the study examines how ingredient selection, fermentation techniques, and cooking methods can be aligned with values of dignity, inclusion, and pedagogical impact. Through a mixed-methods analysis, the research demonstrates that pizza —when crafted with purpose— can serve as both nourishment and narrative, especially in contexts involving older adults, caregivers, and community-based education.

"Sous vide" means "under vacuum" in French and is an important cooking technique widely used in gastronomy today. In this method, the ingredients of the dish to be cooked are first placed in a plastic bag and vacuumed and then placed in a container filled with water with a sous vide device. It is brought to the desired temperature, and the food is kept in the water until it reaches this temperature. Sous vide devices regulate the temperature of the water, keep it exactly constant, when necessary, ensure that the food reaches the desired temperature, and ensure that the food is cooked homogeneously by distributing the heat evenly to every point of the food in the bag. This can only be achieved with slow cookers and special pots that use the slow cooking technique. These products, which are generally powered by electricity, are thermostat-adjusted and operate with temperature and time adjustments. The outer parts of these saucepans are usually metal, and the inner parts are made of clay, ceramic or porcelain, and their transparent lids show the inside. Foods cooked in sous vide are extremely healthy and delicious as a result of long-term cooking, so dishes cooked in these pots are consumed with pleasure. The aim of this article is to focus on the rules of traditional and sous vide cooking methods in food preparation and to emphasize the advantages of the sous vide method over traditional methods and its advantages in terms of producing healthy meals.

The Philosophy of Gastronomy – Volume 04: Food, Time, and Place explores the deep connections between food, history, culture, and philosophy. This volume examines the journey of food through human civilization, from spice and sugar routes to the cultural exchanges shaped by migration. It reflects on the significance of seasonal and local foods, the philosophy of nature, and the rise of futuristic food systems driven by technology and globalization. By weaving together perspectives on art, identity, and sustainability, the book demonstrates how food is more than nourishment—it is a living expression of time, place, and human meaning. This work invites chefs, scholars, and readers alike to engage with gastronomy as a cultural and philosophical lens for understanding the past, present, and future of humanity.

Biohacking Gastronomy: Unlocking the Science of Taste, Health & Culinary Innovation explores the intersection of culinary art, science, and personal health optimization. This groundbreaking work by Mahdi Dehdashti (Ivan Prof) presents a new paradigm where food is not just nourishment but a functional tool for enhancing physical, cognitive, and emotional performance. Drawing from disciplines such as molecular gastronomy, neuroscience, nutrigenomics, and microbiome science, the book introduces a comprehensive framework for designing meals that align with individual biology and modern scientific understanding. Readers will discover practical strategies for ingredient selection, food pairing, cooking techniques, and stress management through adaptogens—guided by a personalized, data-driven approach. This volume is a must-read for chefs, nutritionists, and curious minds eager to embrace the future of food as a transformative force for well-being and culinary empowerment.

Aims: The current work evaluates some organoleptic characteristics of various formulations from diluted coffee and cocoa extracts. Study Design: Raw extract produced from Cocoa and Coffee beans, Diluted Extract Formulations processed, and Organoleptic Analyses performed for Sensory profile and Sensory acceptance of the formulations. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences from Felix Houphouët-Boigny University in Abidjan, between March 2019 and July 2019. Methodology: Six (6) diluted formulations of coffee extracts (dilutions 1/5, 1/10, and 1/20) and cocoa extracts (dilutions 1/3, 1/5, and 1/8) were prepared using variable amounts of concentrated raw coffee and cocoa extracts and mineral water. The acceptance of these formulations by consumers was thus probed, just as the sensory perception index of their appearance (brown), texture (turbidity), and flavor (sweet, acid, bitter). The sensory assessment was achieved from taster's panels. Results: ...

Claims or specifications about cooking (in some literature referred to as 'culinary precisions') as found in recipes or as generally shared knowledge, permeate the world of food and cooking. The collection and study of these culinary precisions carries with it potential as a framework for research, not only in food science, but also in other disciplines such as social sciences and humanities, allowing for multidisciplinary approaches and cross-fertilization between a broad range of sciences. These precisions also allow for novel approaches to education at all levels, as shown through educational efforts in several countries as well as educational research. Finally, they provide a unique arena for the interaction between science and society. In the present report, we describe a recent initiative, 'The Kitchen Stories Network', with an open invitation for interested parties to collaborate across disciplines and across societal boundaries in order to collect and study such culinary precisions for the common benefit of sciences, education, other stakeholders such as businesses and non-governmental organizations, and society in general.

Creative Cocktail Menu Creation with a Strong Focus on Innovative Mixology
Giorgio Gervasoni, 2025

This paper explores the evolving art of cocktail menu creation through the lens of innovative mixology, offering both historical context and forward-looking insight into the modern bartender’s craft. Authored by Giorgio Gervasoni—an Italian mixologist recognized internationally for his leadership at one of the world’s most awarded bars—the work examines how creativity, sensory design, and sustainable practices intersect to shape the guest experience.

Beginning with a historical overview from the origins of mixology to the post-Prohibition renaissance and the craft cocktail revival, the paper highlights the foundational milestones that continue to inform contemporary techniques. It then delves into the core principles of cocktail menu design, including conceptualization, audience engagement, visual layout, and the role of signature cocktails in brand storytelling.

Special emphasis is placed on innovative methods such as molecular mixology, rapid infusion, clarified cocktails, and smoking techniques—demonstrating how scientific precision and artistic flair can coalesce into unforgettable drinking experiences. The work also underscores the increasing role of sustainability, local sourcing, and culinary integration in shaping modern cocktail culture.

Through case studies of pioneering venues such as Cece in Kazakhstan and Songbird Bar & Lounge in Australia, the paper showcases how thematic design and multi-sensory storytelling can elevate a cocktail menu into a cultural and emotional experience. Ultimately, this research offers a practical and philosophical framework for bartenders, designers, and hospitality professionals seeking to push the boundaries of what a cocktail menu can be.

This paper provides a comprehensive 10-page summary of The Philosophy of Gastronomy, authored by Mahdi Dihdashti (Ivan Prof). It explores the book’s core ideas, covering the cultural, artistic, ethical, and technological aspects of gastronomy. The summary presents how food is more than mere sustenance: it is an artistic language, a philosophical question, and a medium of identity and sustainability in modern society. Key themes include food as art, the fusion of science and cuisine, ethical issues in modern food systems, and the impact of new technologies such as AI and biotechnology on the future of gastronomy. This summary is designed for students, researchers, and culinary professionals who wish to grasp the book’s essence and apply its insights to academic or practical contexts.

Incorporating the principles of Shadarasa, or the six tastes-sweet, sour, salty, bitter, pungent, and astringent-into one's diet is pivotal for optimizing overall health and effectively managing the disease. This Shadarasa balance should be according to one's Dosha Constitution (Prakriti). Each taste not only contributes to the sensory enjoyment of food but also plays a distinctive role in maintaining physiological harmony within the body. For instance, sweet and sour tastes can enhance metabolic processes, while bitter and pungent flavors are known for their detoxifying properties. A balanced consumption of these tastes can prevent the dominance of any single element, thereby reducing the potential for dietary-induced imbalances that may lead to chronic diseases. Furthermore, the mindful integration of Shadarasa can empower individuals to achieve personalized nutrition that resonates with their unique physiological needs, fostering resilience against illness. Hence, understanding and maintaining Shadarasa balance is essential for both holistic wellness and strategic disease prevention.

The name of deliciousness and the gastrophysics behind it. Flavour 2013, 2:9 29 Rowat AC. The molecules we eat: Food as a medium to communicate science. Flavour 2013, 2:10 33 van der Linden E. Integration of gastronomy and physics for innovation. Flavour 2013, 2:11 36 Vilgis T. Texture, taste and aroma: multi-scale materials and the gastrophysics of food. Flavour 2013, 2:12

Bu günlerde kimi ülkelerin, kimi bölgelerin ya da kentlerin geçim kaynağı, sadece turizme dayanmaktadır. Ülke ekonomileri için önemli bir gelir kaynağı olan turizm sektörü her geçen gün daha da önemli bir hale gelmektedir. Hizmet sektörü olmasından dolayı ancak çok kısıtlı alanlarda otomasyon ve makineleşme yapılabilmektedir. Bu da turizm sektörünün emek-yoğun olmasına ve niceliksel bakımdan çok fazla işgücüne gereksinim duyulmasına yol açmaktadır. Otel ve restoranlar turizm sektörünün önemli işletmeleri arasında yer almakta olup, ülke ekonomileri için önemli istihdam alanı oluşturmaktadır. Otel ve restoranlarda istihdam edilen aşçılar işletmeler için önemli personellerdendir. Bu işletmelerde yiyecek-içecek hizmetlerinin sunulmasında ana elemanlardan olan aşçıların inovasyon davranışı düzeyleri, işletmelerin müşterilerinin memnuniyetini dolayısıyla gelirlerini etkileyebilmektedir. Çünkü yiyecek-içecek hizmetlerinde müşteri ihtiyaçları ve tercihleri sürekli değişmekte olup, işletmeler bu değişikliklere cevap verebilmek için yeniliklere açık aşçılara ihtiyaç duymaktadır. Turizm sektörü yiyecek-içecek hizmetlerinde değişen müşteri ihtiyaçları ve tercihlerinden dolayı moleküler gastronomi ve füzyon mutfak uygulamaları akımı ortaya çıkmıştır. Bu doğrultuda aşçıların inovasyon davranışı düzeyleri ile bu yeni akımlara olan bakış açıları arasında bir ilişkinin olması muhtemel görülmektedir. Bu noktadan hareketle, gerçekleştirilen bu çalışmanın amacını Türkiye'de turizm sektöründe çalışan aşçıların inovasyon davranışı düzeylerinin ve moleküler gastronomi ile füzyon mutfak uygulamalarına bakış açılarının tespit edilmesi, aşçıların inovasyon davranışı düzeylerinin moleküler gastronomi ve füzyon mutfak uygulamaları bakış açılarına bir etkisinin olup olmadığının ortaya konulması oluşturmaktadır. Söz konusu amaç doğrultusunda ilgili alanyazın bağlamında anket formu geliştirilmiştir. Çalışmanın evrenini Türkiye' de turizm sektöründe çalışan aşçılar oluşturmaktadır.

Türkiye'deki aşçılar İnovasyon davranışı Füzyon mutfak Yenilik süreci Yaratıcılık Öz Turizm sektörü yiyecek-içecek hizmetlerinde değişen müşteri ihtiyaçları ve tercihlerinden dolayı inovatif mutfak akımları ortaya çıkmıştır. Bu çalışma amacı Türkiye'de turizm sektöründe çalışan aşçıların inovasyon davranışı düzeylerinin füzyon mutfak uygulamalarına bakış açılarını etkileyip etkilemediğini belirlemektir. Çalışmanın evrenini Türkiye' de turizm sektöründe çalışan aşçılar oluşturmaktadır. Alanyazından geliştirilen anket formu 2019 Haziran ve Aralık ayları arasında kartopu örneklen yöntemi esas alınarak, çevrimiçi olarak 455 aşçıya uygulanmış ve elde edilen verilere betimsel ve ilişkisel analizler gerçekleştirilmiştir. Faktör analizi sonucunda, aşçıların inovasyon davranışı düzeylerinin "Yeniliğe Açıklık", "Yeniliğe Direnç" ve "Meraklılık" olmak üzere üç boyuttan oluştuğu ve aşçıların füzyon mutfağa bakış açılarının ise "Özgünlük ve Sıradışılık", "Mesleki Bilgi Avantajı" ve "Farklı Tatlar" olmak üzere üç boyuttan oluştuğu tespit edilmiştir. Korelasyon analizi sonucunda, aşçıların inovasyon davranışı düzeyleri ile füzyon mutfağa bakış açıları arasında "zayıf" düzeyde pozitif yönlü bir ilişki olduğu tespit edilmiştir. Son olarak regresyon analizi sonucunda ise aşçıların inovasyon davranışı düzeylerinin artmasının füzyon mutfağa bakış açıları üzerinde etkiye sahip olduğu görülmüştür.

The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these volatiles. Salt was found to significantly influence (p ≤ 0.05) headspace emission of isoamyl acetate. The pairing of novel foods (banana and bacon (B+BN), banana and basmati rice (B+R), and banana and olive oil (B+O)) was investigated as an important sensory a: air bubble. f: fat globule. fc: fat cluster. Source: . The manufacturing of ice cream usually begins by formulating, pasteurising, homogenising and cooling an emulsion premix, aging of the emulsion is then followed attributes determining the acceptance of food by the consumer . Flavour is an interaction of the food and the consumer, not a property of the food alone, so no study of flavour is complete unless the consumer is considered as well as the chemistry and physics of the food (Piggot, 2000). Although flavour is initially influenced by the receptors in the eyes, nose, tongue and mouth lining, it is the brain which interprets the overall sensation occurring in the mouth . An overview of the objectives, questions and principal investigations involved in development of novel food products is listed in Table .3. The main aim of this project was to produce innovative food products based on molecular gastronomy principles. The main objectives are to:  Optimise the formation and stability of a food dispersion model system.  Optimise the flavour volatile release of selective volatiles from the optimised dispersion model system.  Investigate novel flavour combinations in terms of sensory hedonic responses and flavour volatile interactions.  Produce innovative food products based on the findings of the previous objectives and assess their consumer acceptability and preference for these products and their suitability to a specific market sector. * significant (p ≤ 0.05). ** highly significant (p ≤ 0.01). *** very highly significant (p ≤ 0.001) Error bars display the confidence interval levels at 95%.

The aim of this study was 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 first main objective of this study is to make a general assessment of the status of affiliate marketing in the tourism industry based on the relevant literature. The second aim of the research is to determine whether travel bloggers in Türkiye are involved in affiliate marketing, how they use affiliate marketing methods, and which affiliate programs’ products they most frequently prefer in their blogs. This research is designed as qualitative exploratory research that uses a multiple case study method. The blogs of the most well-known travel bloggers in Türkiye who attract many visitors will be evaluated. The clues to be obtained by analyzing their affiliate marketing tools will assist in a more comprehensive understanding of the marketing dynamics within the tourism industry and guide those who will engage in entrepreneurial activities in this field. In addition, it is thought that this study will contribute to the field of tourism marketing from a theoretical point of view and provide a basis for more detailed research on the subject.

Availability of meat from Iberian pork, which is allowed to graze free range Dehesas (acorn forests) giving pigs fat its unique sweet flavour, is limited as its production is seasonable. Freezing may be an option to prolong commercialization periods and further consume of this meat, which represents high economic value. Aim of this study is to compare the quality of frozen meat, "presa" packed under vacuum in PA/PE material and frozen meat packed under vacuum in PA/PE material and stored in carton boxes, taking refrigerated meat as a reference. For this study, 24 samples were freeze using different storage conditions, namely 12 samples were packed individually under vacuum, and 12 samples were packed individually under vacuum and laid up in cardboards. Reference samples were prepared from same batch and stored at refrigerating conditions.After a c onservation period of 5 month at -18°C, samples were thawed and its physicochemical properties (pH, color, moisture, water rete...

Food memory is a vital aspect of cultural identity, sustainability and intergenerational knowledge. However, globalization, urbanization and climate change threaten indigenous and traditional cuisines, leading to their gradual disappearance. This paper explores how digitization through digital archives, multimedia platforms, virtual reality and social media can help preserve and promote traditional food heritage. While technology offers opportunities to document and share food traditions, ethical challenges such as ownership, authenticity and commercialization must be addressed. Successful case studies highlight how digital tools can safeguard culinary heritage, provided that indigenous communities retain control over their cultural knowledge. The paper argues that a balanced approach, combining technological innovation with cultural sensitivity and ethical responsibility, is essential to protecting food memory. By developing collaboration between indigenous groups, researchers, and digital platforms we can ensure that traditional cuisines remain a celebrated and enduring part of global heritage.

Contemporary Studies and Theories in Gastronomy and Food Science presents a collection of scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highli ghting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.

Postmodernizm, kültürel formların, anlamların ve yapılarının sorgulanarak yeniden
yorumlanmasını vurgulayan bir akımdır. Gastronomide ise bu akım, geleneksel tariflerin ve
sunum biçimlerinin yenilikçi yollarla yeniden inşa edilmesini sağlar. Özellikle
dekonstrüksiyon, postmodernizmin gastronomiye yansıyan önemli bir uygulamasıdır.
Dekonstrüksiyon, bir yemeğin bileşenlerini bir arada sunmak yerine, her bir bileşenin
ayrıştırılarak özgün bir şekilde yeniden yapılandırılması anlamına gelir. Bu yaklaşım,
yemeğin görsel, dokusal ve tatsal öğelerini farklı formlarda deneyimlemeyi sağlar.
Geleneksel yemeklerin sınırlı yapıları, postmodern gastronomi ile açığa çıkarak yenilikçi
sunumlarla yeniden şekillendirilir. Örneğin, dekonstrükte tiramisu geleneksel şekilde
sunulmak yerine, tatlıyı oluşturan malzemeler (mascarpone kreması, kahve likörü, kakaolu
toz ve bisküvi) ayrı ayrı, görsel olarak şık ve yenilikçi bir şekilde servis edilebilir. Benzer
şekilde, dekonstrükte edilmiş bir burger, hamburgerin geleneksel unsurlarını (ekmek, köfte,
peynir, sebzeler) ayrı olarak sunarak izleyiciye farklı bir tat deneyimi sunar. Dekonstrükte
sushi, geleneksel sushinin malzemelerini (pirinç, balık, sebzeler) farklı şekilde sunarak,
yemeğin formunu değiştiren bir başka örnektir. Bu tür yaklaşımlar, sadece görsel deneyimi
değil, aynı zamanda duyusal algıyı da yeniden yapılandırır. Bu çalışma, postmodernizmin
gastronomiye etkilerini ve dekonstrüksiyonun yemeğin estetik ve işlevselliğine nasıl
yansıdığını incelemeyi amaçlamaktadır. Geleneksel yemek tariflerinin ve sunumlarının,
postmodernizmin etkisiyle nasıl yıkıldığını ve yeniden inşa edildiğini tartışarak,
gastronomideki yaratıcı ve yenilikçi gelişmeleri gözler önüne sermektedir. Ayrıca,
postmodern gastronominin müşteri deneyimine katkılarını ve restoran menü tasarımlarına
olan etkilerini de ele alacaktır.

This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.

The interdisciplinary science procures the technological, conjectural and creative thinking. Hence confinement of emerging sciences paid more attention of scientist towards the benefits of society. This present paper discussed the application of gastrophysics in noble cooking system along with proper combination of heat and time to improve the recipes without degrading nutrient values. Significances of article are interface of biophysics, biochemistry, food chemistry, technology and health. INTRODUCTION

Öz Bu çalışmada, soru sorma ile ilgili alanyazında bulunan çalışmaların bibliyometrik özellikler bakımından incelenmesi ve incelenen yayınların özelliklerinin birtakım ölçütlere göre ortaya koyulması amaçlanmıştır. Bu amaç doğrultusunda 2001-2022 yılları arasında yapılan çalışmalar; yıllara göre yayın sayısı, yayınların türü, yayınların dili, yayınların ülkelere göre dağılımı, yayınların kurumlara göre dağılımı, yayınların yazar bilgisi, anahtar kelime analizi ve atıf yapılan yayınların, yazarların, kaynakların ilişki durumu bakımından incelenmiştir. Veriler, Scopus veri tabanından elde edilmiştir. Veri tabanında "asking questions (soru sorma)", "asking question skill (soru sorma becerileri)", "questioning strategies (soru sorma stratejileri)" anahtar kelimeleri kullanılarak arama yapılmıştır. Arama özelliği doküman başlığı, özet ve anahtar kelime ile sınırlandırılmıştır. Tarama sonucu 2001-2022 yılları arasında yapılmış 3702 çalışmaya ulaşılmıştır. Bu çalışmaların büyük bir kısmı araştırma amacına uygun olmadığı için veri tabanının filtreleme özelliğinden yararlanılmıştır. Bunun sonucunda 144 yayın çalışma kapsamına dahil edilmiştir. Verilerin analizinde bibliyometrik analiz tercih edilmiş ve VOSviewer (Version 1.6.18) paket programı kullanılmıştır. Bulgular VOSviewer'da oluşturulan şekil, tablo ve haritalar aracılığıyla görselleştirilmiş ve yorumlanmıştır. Araştırma sonuçlarına göre 2001-2022 yılları arasında soru sorma üzerine yapılan yayınların büyük bir kısmı yakın tarihte üretilmiştir. Yayınların ülkelere göre dağılımına bakıldığında Türkiye'de yapılmış çalışmalara rastlanmıştır. Çalışmaların çoğunluğu, eğitim konulu dergilerde kümelenmiştir. Anahtar kelime analizinden elde edilen bulgulara göre, yayınların; sınav sorularını, öğretmen sorularını incelemek ya da taksonomik açıdan sınıflandırmak amacıyla yapıldığı düşünülmektedir.

Seven questions sent by a chef about molecular cooking preparations are considered. The scientific and technical analysis of these questions associated with a terminology discussion leads to many technical solutions. This discussion demonstrates that culinary innovation is easier when it is based on molecular and physical gastronomy.

The negative environmental impact of restaurants has received a lot of attention from academics in the last decade. After the entry of the Michelin Guide in Turkey, which is a developing country, sustainability as a concept in the restaurant sector started to implement activities related to becoming a sustainable restaurant in the last two years. The current literature review aims to synthesise research that addresses sustainability issues in the Turkish restaurants. The systematic literature review method was used to identify and totally 32 research articles were evaluated. The research profile which identifies the timeline of publications, journals, cities studied, methods used, and stakeholders discussed in these studies. The results showed that the research generally addressed green restaurants rather than sustainable restaurants and was conducted from 2015 onwards. The qualitative content analysis of the identified studies resulted in different subtitles: sustainability indicators, stakeholders and their roles, practices in green restaurants. For each subtitle, research gaps were summarised, and potential future research questions were suggested. Based on the results of the review, a research framework for understanding the ecosystem of the restaurant sector in Turkey was developed.

Ayurveda-Basic Concepts Ayurveda is an ancient medicine system of the Indian subcontinent. It is said to have originated in India about 5000 years back. The word Ayurveda is a conjugation of two Sanskrit words 'ayus', meaning 'life' and 'veda', meaning 'science', thus ayurveda literally means the 'science of life'. Unlike other medicinal systems, Ayurveda focuses more on healthy living than treatment of diseases. The main concept of Ayurveda is that it personalizes the healing process. According to Ayurveda, the human body is composed of four basics-the dosha, dhatu, mala and agni. There is immense significance of all these basics of the body in Ayurveda. These are also called the 'Mool Siddhant' or the 'basic fundamentals of Ayurvedic treatment'. Dosha The three vital principles of doshas are vata, pitta and kapha, which together regulate and control the catabolic and anabolic metabolism. The main function of the three doshas is to carry the byproduct of digested foods throughout the body, which helps in building up the body tissues. Any malfunction in these doshas causes disease. Dhatu Dhatu can be defined as one, which supports the body. There are seven tissue systems in the body. They are as Rasa, Rakta, Mamsa, Meda, Asthi, Mjja and Shukra which represent the plasma, blood, muscle, fat tissue, bone, bone marrow and semen respectively. Dhatus only provide the basic nutrition to the body and it helps in the growth and structure of mind. Mala Mala means waste products or dirty. It is third in the trinity of the body i.e. doshas and dhatu. There are three main types of malas, e.g. stool, urine and sweat. Malas are mainly the waste products of the body so their proper excretion from the body is essential to maintain the proper health of the individual. There are mainly two aspects of mala i.e. mala and kitta. Mala is about waste products of the body whereas kitta is all about the waste products of dhatus. Agni All kinds of metabolic and digestive activity of the body takes place with the help of the biological fire of the body called Agni. Agni can be termed as the various enzymes present in the elementary canal, liver and the tissue cells. The Body Matrix Life in Ayurveda is conceived as the union of body, senses, mind and soul. The living man is a conglomeration of three humours (Vata, Pitta & Kapha), seven basic tissues (Rasa, Rakta, Mansa, Meda, Asthi, Majja & Shukra) and the waste products of the body such as faeces, urine and sweat. Thus the total body matrix comprises of the humours, the tissues and the waste products of the body. The growth and decay of this body matrix and its constituents revolve around food which gets processed into humours, tissues and wastes. Ingestion, digestion, absorption, assimilation and metabolism of food have an interplay in health and disease which are significantly affected by psychological mechanisms as well as by bio-fire (Agni). Panchamahabhutas According to Ayurveda all objects in the universe including human body are composed of five basic elements (Panchamahabhutas) namely, earth, water, fire, air and vacuum (ether). There is a balanced condensation of these elements in different proportions to suit the needs and requirements of different structures and functions of the body matrix and its parts. The growth and development of the body matrix depends on its nutrition, i.e. on food. The food, in turn, is composed of the above five elements, which replenish or nourish the like elements of the body after the action of

Günümüzde Gastronomi sektörü birçok psikolojik ve fiziksel sorunları beraberinde getirmektedir. Aşçılık sektörü her dönem revaçta olsa dahi bu yıpratıcı nedenler kişilerde farklı mesleklere yönelmeye itebilmektedir. Özel sektörün yanı sıra kamu kurumlarında da hem sağlıklı hem de kaliteli beslenme şekline ihtiyaç duyulmaktadır. Bu durum her daim aşçı ve aşçı yardımcılarına olan ihtiyacı doğurmuştur. Bu doğrultuda Kamu kurumunda görev yapan aşçıların, kariyer kaygılarına ilişkin düşüncelerinin ortaya çıkartılması amaçlanmaktadır. Millî Eğitim Bakanlığı (MEB) tarafından 2022 yılında atanan aşçılara yönelik kariyer kaygısı araştırması uygun görülmüştür. 35 kişi üzerinde kelime çağrışım yöntemiyle sorular yönlendirilmiş olup, elde edilen bulgular kelime bulutu yöntemiyle gösterilmiştir. Aşçıların kariyerlerine yönelik bakış açıları olumsuz olduğu görülmüş, ücret, mobing, görev dışı çalıştırılma, özlük haklarının verilmemesi gibi sorunların kariyer kaygısına etki ettiği düşünülmektedir.

In a rapidly globalizing world, cultural identity stands at a crossroads, pulled between the enduring strength of tradition and the relentless push of modernity. This column delves into the complexities of maintaining cultural roots while adapting to global influences, exploring how individuals and communities navigate this delicate balance. From the blending of Eastern and Western practices to the challenges faced by diaspora communities and the role of education in shaping identity, the discussion reveals both the struggles and possibilities inherent in this journey. Ultimately, it calls for a future where tradition and modernity coexist, enriching rather than eroding our cultural identities.

Ayurveda, an ancient science that originated in India over 5,000 years ago, offers a comprehensive system of natural health treatment based on balance and harmony in the body, mind, and spirit. The three doshas (Vata, Pitta, and Kapha) are central to Ayurveda philosophy. These doshas are bio-energetic forces derived from the five elements (earth, water, fire, air, and ether) that regulate physiological and psychological processes in the human body. This study dives into the complex dynamics of the Vata-Pitta-Kapha system, examining its properties, functions, and the interactions that regulate health and sickness.

This study will investigate how various doshas affect individual constitution (Prakriti), health patterns, and disease vulnerability. We want to thoroughly grasp the Vata-Pitta-Kapha framework by analysing historical Ayurvedic writings, recent clinical investigations, and case histories. The study expands on diagnostic procedures and therapeutic approaches in Ayurveda that focus on balancing these doshas through diet, lifestyle changes, herbal therapies, and other holistic practices.
The findings highlight the importance of personalised therapy in Ayurveda, in which therapies are tailored to an individual's specific doshic makeup and current state of imbalance (Vikriti). This personalised approach contrasts with the typically generalised therapies in modern medicine and emphasises the potential benefits of incorporating Ayurvedic ideas into modern healthcare systems.
Finally, the Vata-Pitta-Kapha paradigm provides important insights into human physiology and disease, calling for a holistic and individualised approach to health and wellness. This study emphasises the significance of knowing and maintaining doshic balance as a basis for achieving peak health and avoiding sickness.

The paper "Taste Perception for Practice and Pedagogy of Design" introduces an innovative framework, termed 'Arupa the Implicate Order,' for understanding taste perception in the context of design education and practice. Multifaceted nature of taste, not only as a biological and neurological phenomenon but also as an element deeply intertwined with culture, art, and aesthetics are explored. The research traverses various domains from the scientific bases of taste, including the discovery of taste components and their multi-sensory integration, to the cultural and artistic expressions of taste in cooking and culinary arts. The discussion extends into the impact of modern technology, particularly AI, on creativity in taste perception and its implications for design pedagogy. By unfolding the complex layers of taste perception, the paper aims to enrich design thinking and practice with deeper insights into sensory experiences, advocating for a holistic approach in design education that integrates taste as a critical element of creativity and innovation. 'Arupa is a new frame work to unfold with new chosen intention or meaning. 'Practice and Pedagogy of Design' with new capabilities like AI, homing on Foundation programme' is the present chosen intent to explore, 'Taste Perception'. Form of 'Taste perception' is enfolded in following topics which have evolved in their own contextual orders. We may see the connections across the 'folds' as we unfold each of them to reach a conclusion  Academic and Scientific frame: study and research, biological and neurological processes of Taste Perception: 2 and 3  Cooking and Culture: Art, Aesthetics and Design: 4  Food Consumption and distribution in Industrial mode (With measures, technology and language used): 5  AI based Creativity , Silence (Inner Order and Individual and collective Creativity), Generative metaphors: 6  Conclusion: A cohesive narrative bridging disparate domains-biology, neuroscience, culinary arts, aesthetics, and artificial intelligence is presented by unfolding areas mentioned above to enable conclusions for the objective of the paper. 7 5.3.1 Various names of taste expressions Sweet,

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Technological development has a great significance in the hospitality industry, specifically in the food and beverage department, and particularly in the differentiation of supply and price leadership. Technological development through the 20th century and the beginning of the 21st century led to a revolution in many fields, like communication, computer sciences to the monitoring of operations and better organization. The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity of employees, so use of such devices and equipment decreases the need for unskilled and semiskilled workers. Innovations in the food and beverage department are important for competitive differentiation, but also innovations in the hospitality industry are always at risk as they can easily be copied and imitated, which leads the company to further innovation and improvemen...

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.

Bu çalışmanın amacı, izleyicilerin yemek programı ve ünlü şeflerle ilgili inanç ve tutumları üzerine bir değerlendirme yapmaktır. Bu araştırmanın evrenini televizyonda yayınlanan yemek programlarını ve ünlü şefleri izleyen 18 yaşından büyük kadın ve erkek izleyiciler oluşturmaktadır. E-anket olarak düzenlenen ölçek (Villani ve diğerleri, 2015) kolayda örneklem yöntemi ile televizyonda yemek programı izleyicisi olan 196 kişi üzerinde uygulanmıştır. Yapılan analizler sonucunda katılımcıların % 52,1'inin, tarifler ve pişirme yöntemleri ile ilgili daha fazla bilgi kazanmak amacı ile televizyon yemek programlarını izlediği saptanmıştır. Katılımcıların % 22,7'sinin, yemek pişirme becerilerini geliştirmek amacı ile televizyon programlarından aldıkları tarifleri yaptıklarını belirtmişlerdir. Yine aynı oranda katılımcılar (% 22,7), hiçbir zaman bir televizyon yemek programından herhangi bir tarif kullanmadığını bildirmektedirler. Katılımcıların bir kısmı (% 26,3) ünlü şeflerin programlarında beslenme ve diyet önerileri sunmadıklarını belirtmektedirler. Katılımcıların önemli bir kısmının (% 49,0) ünlü aşçıların nitelikli olduğunu düşündükleri tespit edilmiştir. Katılımcıların % 37,6'sı televizyon yemek programlarının diyeti üzerinde bir etkisi olmadığını belirtmektedirler. Elde edilen bulgular ışığında uygulamacılara ve ileriki araştırmacılara öneriler getirilmiştir.

About This Book
Discover the Fascinating World of Culinary Science: The Science Behind Cooking.
Dive into the captivating realm where culinary art meets scientific inquiry with "The Science Behind Cooking." This insightful book unravels the mysteries of flavor development, cooking techniques, and the chemical reactions that transform ingredients into delectable dishes. From understanding the role of proteins in food texture to unraveling the complexities of flavor compounds, each chapter explores a different facet of the science that underpins cooking.
Explore how heat transforms ingredients through processes like caramelization and Maillard reaction, enhancing taste and aroma. Delve into the sensory experience of food, from the basics of taste perception to the nuances of aroma compounds that create memorable dining experiences. Discover how ingredients interact at a molecular level, influencing texture, taste, and overall culinary appeal.
Whether you're an amateur enthusiast or a seasoned chef, "The Science Behind Cooking" offers a comprehensive guide to elevating your culinary skills through scientific understanding. Uncover the secrets to perfecting flavors, achieving optimal cooking results, and creating dishes that tantalize the palate and intrigue the mind.
Embark on a journey where cooking becomes more than a skill—it becomes an exploration of the scientific principles that make food not only nourishing but also an art form. With detailed explanations, practical insights, and inspiring examples, this book is your gateway to mastering the science behind the flavors we love.

Dive into the captivating realm where culinary art meets scientific inquiry with "The Science Behind Cooking." This insightful book unravels the mysteries of flavor development, cooking techniques, and the chemical reactions that transform ingredients into delectable dishes. From understanding the role of proteins in food texture to unraveling the complexities of flavor compounds, each chapter explores a different facet of the science that underpins cooking. Explore how heat transforms ingredients through processes like caramelization and Maillard reaction, enhancing taste and aroma. Delve into the sensory experience of food, from the basics of taste perception to the nuances of aroma compounds that create memorable dining experiences. Discover how ingredients interact at a molecular level, influencing texture, taste, and overall culinary appeal. Whether you're an amateur enthusiast or a seasoned chef, "The Science Behind Cooking" offers a comprehensive guide to elevating your culinary skills through scientific understanding. Uncover the secrets to perfecting flavors, achieving optimal cooking results, and creating dishes that tantalize the palate and intrigue the mind. Embark on a journey where cooking becomes more than a skill-it becomes an exploration of the scientific principles that make food not only nourishing but also an art form. With detailed explanations, practical insights, and inspiring examples, this book is your gateway to mastering the science behind the flavors we love. Join us on this exciting culinary adventure and discover the world, one dish at a time.

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 product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic...

Many people seem to prefer to drink cold milk. Research describing the flavor and aftertaste of milk and their correlation with chemical composition has not been reported previously. The study objectives were to describe milk flavor and aftertaste with a descriptive sensory panel and to quantify the headspace compounds of nonfat and whole milks as a function of serving temperature, and then to determine if correlations exist between the data sets. Headspace compounds of milk samples served at 4 °C and 15 °C were quantified by using solid‐phase microextraction (SPME) gas chromatography, flame ion detection (GC‐FID). Descriptive panel results indicated that serving temperature did not affect milk flavor. Nonfat milk was rated as having more sour aromatics, bitter, cooked, and fat character and as being slightly more chalky and flat, but less sweet than whole milk. Characterization of milk aftertaste at 15 s after swallowing indicated that nonfat milk had very slight sour and cooked at...

Yüzyıllar boyunca geleneksel yöntemlerle pişirme sürüp gitmiştir. Son çeyrek asırda geleneksel yöntemlerin yerine yeni bir pişirme kültürü gelişmeye başlamıştır. Bunlar sous-vide, haute cuisine, moleküler mutfak gibi moleküler gastronomik teknikleri içeren, yenilikçi teknikleri kullanan modern mutfak yöntemleridir. Moleküler mutfak Amerika, Avrupa ve Japonya gibi gelişmiş ülkelerde son çeyrek asırdan beri popüler bir şekilde devam ederken, Türkiye'de ise yalnızca işin profesyonelleri tarafından yeni yeni haberdar olunmuştur. Son yıllarda üniversitelerde gastronomi ve mutfak sanatları adı altında lisans ve yüksek lisans bölümlerinde eğitim başlamıştır. Son yılların en popüler gıda üretim bölümlerinden birisi olan gastronomi ve moleküler gastronomi (MG), günümüzün ve geleceğin en ilgi çeken bölümlerinden birisi haline gelmiştir. Yemekler ısıl işlem uygulamadan ve özellikle MG ile ilgili yenilikçi yöntemler kullanılarak hazırlanmaktadır. MG'de en meşhur işleme yöntemleri, vakumda paketleyerek düşük sıcaklıkta pişirme, köpük tekniği uygulaması, jelleştirme, küreleme ve emülsiye etme gibi teknikler uygulanmaktadır. Ayrıca bu yöntemde değişik katkı maddeleri de kullanılmaktadır. Sonuç olarak geleneksel pişirme yöntemler, yerini MG'de bilimsel yöntem ve tekniklerle üretilmiş yeni lezzetlerden havyarlar, parmesan sepetinde salata uygulamaları gibi üretilen ürünlere bırakmıştır.

Öz Moleküler gastronomi; gıdayı oluşturan ana malzemeler, gıda bileşenleri, katkı maddeleri, gıdanın hazırlanma yöntemleri ve gıdanın tüketiciler tarafından beğenilmesi konularını içeren bilimsel bir alandır. Çalışmamıza konu olan geleneksel gıdalarımızdan üzüm pekmezi; fermente olmamış taze veya kuru üzüm ekstraktının uygun yöntemlerle asitliğini azaltıp durultulmasından sonra tekniğine uygun olarak vakum altında veya açıkta koyulaştırılması ile elde edilen kıvamlı üründür. Günümüzde pekmez genellikle endüstriyel olarak üretilmekle birlikte kısmen de kırsal bölgelerde yöresel yöntemlere göre de üretilmektedir. Ayrıca günlük kalsiyum, demir, potasyum ve magnezyum gereksiniminin büyük bir kısmını karşılayarak beslenme ve sağlık açısından önemli bir gıdadır. Bu çalışmada; pekmezin üretim aşamaları üzerinde durularak hammaddeden mamül maddeye kadar pekmez üretim aşamasında pekmezde olumlu veya olumsuz olarak ortaya çıkan kimyasal ve biyokimyasal bileşenler; yani moleküler gastronomik dönüşümler açıklamaya çalışılmıştır. Böylece pekmezin üretimi, gastronomik ve moleküler gastronomik yönden değerlendirilmiştir.

The main purpose of this study is to analyze the "New Cuisine" (Nouvelle Cuisine) movement, which is an important milestone in the understanding of gastronomy and modern cuisine, from the perspective of the famous French Sociologist "Gabriel Tarde"s social imitation theory and communication sciences. In this study, which was conducted through a literature review, various analyses were made. First of all, the process of the emergence of the "New Cuisine" revolution was analyzed in the context of Gabriel Tarde's "Social imitation theory", which is still valid today. The transition stages of the chefs who support the "New cuisine" movement from imitator to innovator approach were also examined from Tarde's point of view. It was also determined that the idealist chefs, who imitated the old traditions and led to the culinary revolution ("invention" in Tarde's words), played an important role in the birth of the "New Cuisine" movement. In addition, it is considered that Gabriel Tarde's views are still up to date and will constitute an important reference source for most scientists who will conduct research in the field of social sciences. Finally, the reflection of the New Cuisine movement on traditional media and its impact on various countries are among the topics discussed.

Cikkünkben először a szezonális és helyi alapanyagokhoz köthető vendéglátóhelyi gyakorlatokat azonosítjuk szakirodalmak alapján, majd összegezzük a fenntartható éttermi trendeket a fogyasztók szemszögéből. Ezután ismertetjük az alkalmazott Q-módszertan jellegzetességeit, valamint a balatoni és a Budapest környéki desztinációba utazók mintájának jellemzőit, majd elemezzük a kutatás alapján meghatározott fogyasztói csoportokat és megfogalmazzuk javaslatainkat.

in addition to carrying out his own original research in fundamental Polymer Physics and in the conservation of penguins, he is involved in undergraduate and postgraduate teaching and a range of administrative tasks. In Cape Town he is involved with a group trying to save the endangered African penguins. In Copenhagen, he is helping to create research and teaching activities in the new and emerging area of Molecular Gastronomy. His book "The science of cooking", published in 2001 by Springer, is not only popular with the general public but also used as a text in many catering colleges. In the past few years Peter has been collaborating with a number of chefs (notably Heston Blumenthal of the Fat Duck) with the idea of bringing science more closely into the kitchen, both at home and in the restaurant. In 2003 he was awarded the 2003 Kelvin Medal by the Institute of Physics for his contributions to the promotion of the public awareness of science. Leif H. Skibsted received his M. Pharm. degree from the Royal Danish School of Pharmacy in 1972 and obtained his Ph.D. degree in Inorganic Chemistry in 1976. Since 1974 he has been with the Royal Veterinary and Agricultural University, which merged into the University of Copenhagen in 2007. Following mechanistic studies of iron-catalyzed oxidation reactions in meat and light-induced degradation of plant pigments, he was appointed Professor of Food Chemistry in 1992. His current research interests include high-pressure effects on proteins, the mechanism of antioxidant interaction as studied by ESR and laser-flash spectroscopy, radical chemistry of meat pigments, and molecular gastronomy. Among the several awards he has received are the Niels and Ellen Bjerrum Award and Gold Medal in Chemistry, Carlsberg Award in Agricultural Science, and Ole Roemer Research Award. Since 2006 he has had the status as a "highly cited" author in the ISI Web of Knowledge.