Molecular gastronomy in Spain

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Standard

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

I: Journal of Culinary Science & Technology (Print Edition), Bind 12, Nr. 4, 2014, s. 279-293.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

García-Segovia, P, Garrido, MD, Vercet, A, Arboleya, JC, Fiszman, S, Martínez-Monzo, J, Laguarda, S, Palacios, V & Ruiz Carrascal, J 2014, 'Molecular gastronomy in Spain', Journal of Culinary Science & Technology (Print Edition), bind 12, nr. 4, s. 279-293. https://doi.org/10.1080/15428052.2014.914813

APA

García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V., & Ruiz Carrascal, J. (2014). Molecular gastronomy in Spain. Journal of Culinary Science & Technology (Print Edition), 12(4), 279-293. https://doi.org/10.1080/15428052.2014.914813

Vancouver

García-Segovia P, Garrido MD, Vercet A, Arboleya JC, Fiszman S, Martínez-Monzo J o.a. Molecular gastronomy in Spain. Journal of Culinary Science & Technology (Print Edition). 2014;12(4):279-293. https://doi.org/10.1080/15428052.2014.914813

Author

García-Segovia, P. ; Garrido, M. D. ; Vercet, A. ; Arboleya, J. C. ; Fiszman, S. ; Martínez-Monzo, J. ; Laguarda, S. ; Palacios, V. ; Ruiz Carrascal, Jorge. / Molecular gastronomy in Spain. I: Journal of Culinary Science & Technology (Print Edition). 2014 ; Bind 12, Nr. 4. s. 279-293.

Bibtex

@article{b5745fcaa1984f629e61d4f00e8da863,
title = "Molecular gastronomy in Spain",
abstract = "Beyond the overwhelming international success of Ferr{\'a}n 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.",
keywords = "chefs, education, Molecular gastronomy, research, Spain, technology",
author = "P. Garc{\'i}a-Segovia and Garrido, {M. D.} and A. Vercet and Arboleya, {J. C.} and S. Fiszman and J. Mart{\'i}nez-Monzo and S. Laguarda and V. Palacios and {Ruiz Carrascal}, Jorge",
year = "2014",
doi = "10.1080/15428052.2014.914813",
language = "English",
volume = "12",
pages = "279--293",
journal = "Journal of Culinary Science and Technology",
issn = "1542-8052",
publisher = "Taylor & Francis",
number = "4",

}

RIS

TY - JOUR

T1 - Molecular gastronomy in Spain

AU - García-Segovia, P.

AU - Garrido, M. D.

AU - Vercet, A.

AU - Arboleya, J. C.

AU - Fiszman, S.

AU - Martínez-Monzo, J.

AU - Laguarda, S.

AU - Palacios, V.

AU - Ruiz Carrascal, Jorge

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

KW - chefs

KW - education

KW - Molecular gastronomy

KW - research

KW - Spain

KW - technology

U2 - 10.1080/15428052.2014.914813

DO - 10.1080/15428052.2014.914813

M3 - Journal article

AN - SCOPUS:84902991454

VL - 12

SP - 279

EP - 293

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

SN - 1542-8052

IS - 4

ER -

ID: 123401416