Molecular gastronomy in Spain

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

P. García-Segovia, M. D. Garrido, A. Vercet, J. C. Arboleya, S. Fiszman, J. Martínez-Monzo, S. Laguarda, V. Palacios, Jorge Ruiz Carrascal

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.

OriginalsprogEngelsk
TidsskriftJournal of Culinary Science & Technology (Print Edition)
Vol/bind12
Udgave nummer4
Sider (fra-til)279-293
Antal sider15
ISSN1542-8052
DOI
StatusUdgivet - 2014

ID: 123401416