Gastronomy: an overview of molecular gastronomy awareness / Farhan Faat, NurSyafiqah Selahi, Rafidah Aida Ramli, Zubaidah Ali Tan and Firmanshah Faat
The world ofgastronomy is no longer peculiar anymore for young culinarians and kitchen instructors. A current trend ofmodern cuisine incorporated with molecular gastronomy knowledge has widely been used all over the world. It is a study comprises ofscience andfoodfor a better understanding. Varietie...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UiTM Cawangan Johor
2022
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/109414/1/109414.pdf https://ir.uitm.edu.my/id/eprint/109414/ |
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| Summary: | The world ofgastronomy is no longer peculiar anymore for young culinarians and kitchen instructors. A current trend ofmodern cuisine incorporated with molecular gastronomy knowledge has widely been used all over the world. It is a study comprises ofscience andfoodfor a better understanding. Varieties offood additives and equipment have been developed and used, as a result, most of the dish has been improvised and developed with surprise elements. In molecular gastronomy, science is a crucial subject needed to know and understand, others like art and creativity give additional value to the endproduct. Since Malaysia is a developing country and the understanding of molecular gastronomy knowledge is still in the introduction phase. Therefore this study will be conducted as a qualitative approach due to the lack of information and data in Malaysia.
Keywords: Molecular Gastronomy, Molecular Cuisine, Awareness |
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