This chapter presents the following content: Guidelines for selecting equipment, renting vs. leasing, warranty vs. guarantee, standard equipment, equipment analysis, hints for completing the foodservice equipment analysis. | Modern Cooking Evolution and Its Pioneers and Practitioners 1 OUTLINE: Modern History, definition, pioneers/practitioners 1 Modern History of Molecular Gastronomy Nicolas Kurti and Hervé This “Molecular and Physical Gastronomy” International Workshop on Molecular and Physical Gastronomy Began in 1992 in Etrice, Italy Conflicting accounts on its initiation Kurti: First presented “The Physicist in the Kitchen” in Oxford, England, in 1969, Hervé This joined the study and created “molecular and physical gastronomy.” Conflicting Account: Kurti organizing it vs. Elizabeth Cawdry Thomas and Ugo Valdré, approaching Kurti to direct it with Hervé This and Harold McGee as co-organizer. Workshops: Six additional workshops between 1992 and 2004; attended by mostly scientists and a few cooks to exchange information and explore new techniques. 2 Defining Molecular Gastronomy Food science Molecular gastronomy is a subdiscipline. Molecular gastronomy It focuses on applying scientific knowledge with . | Modern Cooking Evolution and Its Pioneers and Practitioners 1 OUTLINE: Modern History, definition, pioneers/practitioners 1 Modern History of Molecular Gastronomy Nicolas Kurti and Hervé This “Molecular and Physical Gastronomy” International Workshop on Molecular and Physical Gastronomy Began in 1992 in Etrice, Italy Conflicting accounts on its initiation Kurti: First presented “The Physicist in the Kitchen” in Oxford, England, in 1969, Hervé This joined the study and created “molecular and physical gastronomy.” Conflicting Account: Kurti organizing it vs. Elizabeth Cawdry Thomas and Ugo Valdré, approaching Kurti to direct it with Hervé This and Harold McGee as co-organizer. Workshops: Six additional workshops between 1992 and 2004; attended by mostly scientists and a few cooks to exchange information and explore new techniques. 2 Defining Molecular Gastronomy Food science Molecular gastronomy is a subdiscipline. Molecular gastronomy It focuses on applying scientific knowledge with cooking. Cooking Is the process of preparing food by applying heat in some instances Culinary Arts The skill of preparing and cooking. Gastronomy The art of cooking; it studies the relationship between the senses and the food. Food Science: A life science focusing on all scientific aspects of food, including cooking and consumption. Molecular Gastronomy: One aspect is the use of food hydrocolloids to replace fats and oils to explore the physical/chemical reactions in cooking. 3 Pioneers and Practitioners The Salvador Dali or the Pablo Picasso of cuisine Known for: Deconstruction Spherification Restaurant: El Bulli El Bulli Foundation Ferran Adrià (1962–Present) Beginnings: Dishwasher in a French restaurant in Castelldefels, Spain El Bulli: Closed half the year to do research, third Michelin star in 1997, “Best Restaurants in the World” for four consecutive years, closed in 2011. El Bulli foundation will serve for exploration in food techniques, which is tentatively set to open in 2015 in
