Creating bespoke note by note dishes and drinks inspired by traditional foods
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Journal of Ethnic Foods
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Open Access
Creating bespoke note by note dishes and drinks inspired by traditional foods Róisín M. Burke* , Pauline Danaher and David Hurley
Abstract French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients which are sustainable and which provide nutritional value. However the ‘food neophobia’ of some consumers needs to be overcome to ensure its success. In light of these findings, it was decided to explore if and how the factors of food neophobia, sustainability and nourishment influenced students when they were developing their NbN dishes/drinks for their module assignment in TU Dublin. One hundred and five students at TU Dublin have, since 2013, completed NbN assignments and their corresponding reports which provide details of the development of their dishes/drinks. Eighty-seven of these were available for analysis. It was found that the majority of the students (62%) were inspired by traditional foods to create bespoke NbN dishes/drinks, helping to address the ‘food neophobia’ of some consumers. The development of one of these dishes and one of these drinks is discussed. This information would be beneficial for others who will be developing NbN dishes/drinks. Keywords: Note by note cooking, Traditional foods, Molecular gastronomy application
Introduction Molecular gastronomy
In 1988, the scientific discipline called molecular gastronomy (MG) was created by Hervé This and Nicholas Kurti [16]. They decided to make MG a particular discipline because they realized that there was a growing gap between food science and home cooking [15]. Food science is concerned, in large measure, with food production on an industrial scale as well as nutrition and food safety. MG is concerned principally with the science behind any conceivable food preparation technique, that is used in a restaurant environment or even in domestic cooking, and produces the best possible result from readily available ingredients [4]. The main objective of MG is the discovery of new phenomena and new mechanisms [16]. * Correspondence: [email protected] School of Culinary Arts and Food Technology, TU Dublin, City Campus, Dublin 1, Ireland
Applications building on the principles of MG, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’, have emerged in recent years [5]. Note by note cooking and cuisine
In the NbN cooking method, food ingredients such as meat, fish, vegetables or fruits are not used to make dishes, but instead compounds, either pure or in mixtures, are used. An analogy would be in the way that electronic music is not made using trumpets or violins but using pure waves that are mixed into sounds
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