molecular gastronomy (Q733573)

From Wikidata
Jump to navigation Jump to search
approach to culinary arts based on scientific understanding and techniques
edit
Language Label Description Also known as
English
molecular gastronomy
approach to culinary arts based on scientific understanding and techniques

    Statements

    instance of
    cuisine
    0 references
    facet of
    food science
    0 references
    image
    2015-12 SPD Bundesparteitag by Olaf Kosinsky-44.jpg
    6,016 × 4,016; 22.01 MB
    media legend
    Zubereitung mit flüssigem Stickstoff (German)
    Preparing food using liquid nitrogen (English)
    0 references
    Raw egg.jpg
    2,436 × 1,698; 1.64 MB
    media legend
    Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them. (English)
    0 references
    Commons category
    Molecular gastronomy
    0 references

    Identifiers

    NL CR AUT ID
    ph634652
    subject named as
    molekulární gastronomie
    0 references
    BNCF Thesaurus ID
    68483
    0 references
    Encyclopædia Britannica Online ID
    topic/molecular-gastronomy
    subject named as
    molecular gastronomy
    author name string
    Hervé This
    Nathan Myhrvold
    0 references
    topic/molecular-cooking
    subject named as
    molecular cooking
    0 references
     
    edit
    edit
    edit
      edit
      edit
        edit
          edit
            edit
              edit
                Retrieved from "https://www.wikidata.org/w/index.php?title=Q733573&oldid=2119236772"