Français
3. Analysis of past practices
Having identified the three components of culinary activity, we can now pursue our analysis by exploring past practices in greater detail. Until now, culinary techniques have been transmitted orally or in written form (recipes) . Insofar as the elements of transmission describe the transformations and phenomena that take place during culinary activity, it was legitimate to explore them.
In particular, it has been identified that revenues have three parts, namely:
a definition: the minimal technical part of the discourse that leads to the production of the food, often consisting of an operating protocol;
...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Analysis of past practices
Gathering details
Bibliography
Websites
THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog: http://gastronomie-moleculaire.blogspot.fr/
Vive la connaissance" blog:...
Events
Annual molecular gastronomy courses: http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy
International Workshops on Molecular Gastronomy
Directory
Organizations – Federations – Associations (non-exhaustive list)
International center – for molecular gastronomy: http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
The Ultimate Scientific and Technical Reference
