Molecular Gastronomy II
Code
9774
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Química
Credits
4.0
Teacher in charge
Maria Paulina Estorninho Neves da Mata
Weekly hours
3
Total hours
49
Teaching language
Português
Objectives
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Students should get acquainted with innovative cooking techniques developed in recent years and the work of the most innovative chefs in the world. |
Students should develop skills to make a comprehensive analysis of techniques and innovative culinary processes at the molecular level, integrating knowledge acquired in other courses.
Subject matter
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Study of innovative culinary preparations involving an interdisciplinary approach and integrating knowledge taught in other disciplines: the ingredients, cooking processes and the issues involved in the appreciation by the consumer. New culinary trends.
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Analysis of the steps and some culinary preparations.
Bibliography
- This, H., Cours de Gastronomie Moléculaire n° 1 : Science, technologie, technique... culinaires : quelles relations?, Belin, 2009
- Mc Gee, H., McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton , 2004
- Blumenthal, H., The Fat Duck Cookbook, Bloomsbury Publishing, 2009
- Blumenthal, H., In Search of Perfection, Bloomsbury Publishing, 2006
- Adria, F., Modern Gastronomy, CRC Press, 2009
- Keller, T., Under Pressure: Cooking Sous Vide, Workman Publishing, 2008
- Achatz, G., Alinea, Ten Speed Press, 2008
- Adria, F; Soller, J.; El Bulli 1998-2002, Rba Libros, 2004
- Adria, F; Soller, J.; Adria, A., El Bulli 2003-2004, Ecco, 2006
- Adria, F; Soller, J.; Adria, A., El Bulli 2005, Rba Libros, 2006
- Myhrvold, N.; Young, C.; Bilet, M., Modernist Cuisine, The Cooking Lab, 2011
Teaching method
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Teaching methods include: a) Lectures, using the data show; b) Practical and problem solving sessions, in which specific cases or articles about culinary techniques and processes will be discussed; c) Laboratory sessions; |
d) Use of a website with study material and contact by email.
Evaluation method
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Theoretical evaluation (75%) Individual open-book tests, classified from 0 to 20. Continuous assessment during the semester. Lab sessions assessment (25%) |
Continuous assessment during the semester.
Classroom participation: 2/3 required.