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  • Publicado : 31 de mayo de 2010
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Gastronomía molecular.

Cita 1

Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
The term"Molecular and Physical Gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term"Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods.

Gastronomía molecular es una disciplina científica que estudia los procesos físicos y químicos que ocurren durante la cocción [3]. Gastronomía molecular pretende investigar y explicar las razones detrás de la transformaciónquímica de los ingredientes, así como las componentes sociales, artísticas y técnicas culinarias y de fenómenos gastronómicos en general.
El término "molecular y Gastronomía física" fue acuñado en 1988 por el físico húngaro Nicholas Kurti y el químico francés Hervé This física. Se convirtió en el título para un conjunto de talleres realizados en Erice, Italia (originalmente titulada "Ciencia yGastronomía") [4] que reunió a científicos y cocineros profesionales para las discusiones sobre la ciencia detrás de los preparativos de cocina tradicional. Finalmente, el reducido término "Gastronomía Molecular" también se convirtió en el nombre de la disciplina científica co-creado por Kurti y que se base en la exploración de la ciencia detrás de los métodos de cocción tradicionales.

December 2009Gastronomía molecular

Cita 2

Molecular Gastronomy
To me a kitchen is just like a science laboratory and cooking is just another experimental science. Imagine a chemistry laboratory. You will find chemicals of course, but also containers to mix and react them as well as devices to control the temperature of the reactions and measure out the quantities of the chemicals for each reaction.Then, perhaps less familiar, you will find machines to determine the reaction products - to tell you the results of your experiments.
Your kitchen is full of apparatus - devices to heat and cool, tools to mix, cut and grind, and measure out ingredients - and materials that you react together (the food ingredients). Every time you follow a recipe you are conducting an experiment. You measure outthe ingredients, mix (or react) them together following the instructions and then test the result - by eating the resulting dish. Then you follow the scientific method by testing the result of your experiment (the flavour and texture of your dish) against your model (the photo in the cookery book). Usually we are disappointed - the photos in the cookery books always looks better than our firsteffort. So we try again, changing what we do. A good cook will use their experience to vary the temperature, or the proportions of the ingredients to get the next attempt to come out better. A scientific cook will read the instructions in the recipe and ask whether they make sense and if not change them.

Para mí la cocina es como un laboratorio de la ciencia y la cocina es más que otra cienciaexperimental. Imagine un laboratorio de química. Va a encontrar los productos químicos, por supuesto, pero también recipientes para mezclar y reaccionar ante ellos, así como dispositivos para controlar la temperatura de las reacciones y medir las cantidades de las sustancias químicas para cada reacción. Entonces, tal vez menos conocido, usted encontrará las máquinas para determinar los productos de...
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