Cocina Moleculas Ferran Adria

8/15/2019 Cocina Moleculas Ferran Adria

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6/8/16Elaboro: Karla Ericka NegreteCabañas1

COCINA

MOLECULAR


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6/8/162 Elaboro: Karla Ericka NegreteCabañas

1. CONCEPTO DE GASTRONOMIA MOLECULAR

2. ANTECEDENTES HISTORICOS

3. CHEFS PRECURSORES DE LA COCINA MOLECULAR

4. PLATILLOS DE LA COCINA MOLECULAR

5. VIDEO CAVIAR DE MENTA

6. LINKS DE REFERENCIA E INTERES

7. CONCLUSIONES

INDIC

E


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INTRODUCCION

La cocia !o"#c$"a% #& "a '$# i(%o)$c# #"#!#(o&'$*!ico& +i(%,-#o "*'$i)o o% #/#!"o0 o co!iaa'$#""o& c$a co!o&ici, !o"#c$"a% #& co!a(i"#

a%a "a #"ao%aci, )# &$& "a(o&.

E "o& "(i!o& ao& #" $&o )# "a& (cica& "a ci#cia

!o"#c$"a% # "a cocia 6a i(%o)$ci)o # "a#"ao%aci, )# %#c#(a& )# "o& %icia"#& coci#%o& )#"!$)o '$i##& #c$#(%a a "a -a&(%oo!*a !o"#c$"a%#" !o)#"o )# cocia i)#a". P#%o "a '$*!ica &i#!%# 6a#&(a)o %#(# # "a -a&(%oo!*a a$'$# &$ $&o #%a

#8*!#%o.

La -a&(%oo!*a (i## %#"aci, #(%# "o 8*&ico9'$*!ico )#"o& a"i!#(o& )# "o& %oc#&o& )# #"ao%aci, a "o&

'$# "o &o!#(# (a"#& co!o: (io& )# cocci,#!$"&io#& a(i)o& -#"i;ca(#&.


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1. GASTRONOMIA MOLECULAR

El proceso de desestructurar sabores parapropiciar nuevas sensaciones en la bocadel coensal

!a cocina olecular signi"ca tabi#n el

estudio de los ingredientes naturales $ lasreacciones %u&icas %ue producen en el

aliento' ( grandes rasgos se podr&a decir%ue esta disciplina cient&"ca estudia lastrans)oraciones de los alientos en la

cocina'


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6/8/16* Elaboro: Karla Ericka Negrete Cabañas

2. ANTECEDENTES HISTORICOS

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3. CHEFS PRECURSORES DE LACOCINA MOLECULAR

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6/8/16+ Elaboro: Karla Ericka NegreteCabañas


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6/8/16Elaboro: Karla Ericka NegreteCabañas8

COMO ELAORAR UN CAVIAR DE MENTA


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!-NK. E 0EE0ENC-( E -NE0E.ttp://'delbuencoer'co'ar/inde5arcivos/istoriadegastrnoiaolecular't!e group -N0( de la gastronoia oleculaire

7erv# is p9gina personal

ierre ;agnaire p9gina personal

ciencianet'co: !a Ciencia en la cocina 5)ord: Ceistr$ Course0esearc Ce)s (ssociation

-nstitut des 7autes Etudes du ;o?t@ de la ;astronoie et des (rts de la able

( la cuisine Aolecular gastrono$A

ceb$tes eBine: Cooking it ceistr$

"Ciencia y gastronomía: avances recientes en gastronomía molecular" por 7erve is

topi5'net: olecular gastrono$ nes

discover$ cannel: olecular gastrrono$cooking it color: Culinolog$ and olecular ;astrono$

k$os'org: olecular gastrono$ and te science o) cooking

inicon'net: Cullinar$ researc olecular gastrono$

percepnet: te perception and sensor$ science resource center

http://www.delbuencomer.com.ar/index_archivos/historia_de_gastrnomia_molecular.htmhttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.college-de-france.fr/chaires/chaire10/page_herve/PageHerve.htmhttp://www.college-de-france.fr/chaires/chaire10/page_herve/PageHerve.htmhttp://www.pierre-gagnaire.com/anglais/cdmodernite.htmhttp://www.pierre-gagnaire.com/anglais/cdmodernite.htmhttp://ciencianet.com/enlaces.htmlhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.culinology.com/index.cfmhttp://www.iheggat.com/http://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.topix.net/food/molecular-gastronomyhttp://www.topix.net/food/molecular-gastronomyhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://www.percepnet.com/index.htmhttp://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://inicon.net/contenido/cms/front_content.php?idcat=27http://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://folk.uio.no/lersch/mat/index.e.htmlhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.cookingwithcolor.com/molecular_gastronomy.htmhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.discoverychannel.co.uk/science/kitchen_chemistry/molecular_gastronomy/index.shtmlhttp://www.topix.net/food/molecular-gastronomyhttp://www.topix.net/food/molecular-gastronomyhttp://www.topix.net/food/molecular-gastronomyhttp://www.topix.net/food/molecular-gastronomyhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.uv.es/metode/anuario2004/181_2004.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.chemsoc.org/chembytes/ezine/2003/burke_oct03.htmhttp://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.gastronomiamolecular.com/A%20la%20cuisine%20'molecular%20gastronomy'http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.iheggat.com/http://www.culinology.com/index.cfmhttp://www.culinology.com/index.cfmhttp://www.culinology.com/index.cfmhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.chem.ox.ac.uk/vrchemistry/foundation.htmlhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://www.landfood.ubc.ca/courses/fnh/301/index.htmhttp://ciencianet.com/enlaces.htmlhttp://www.pierre-gagnaire.com/anglais/cdmodernite.htmhttp://www.pierre-gagnaire.com/anglais/cdmodernite.htmhttp://www.college-de-france.fr/chaires/chaire10/page_herve/PageHerve.htmhttp://www.college-de-france.fr/chaires/chaire10/page_herve/PageHerve.htmhttp://www.college-de-france.fr/chaires/chaire10/page_herve/PageHerve.htmhttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.gastronomiamolecular.com/Le%20group%20INRA%20de%20la%20gastronomia%20moleculairehttp://www.delbuencomer.com.ar/index_archivos/historia_de_gastrnomia_molecular.htm


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6/8/161D Elaboro: Karla Ericka NegreteCabañas

C>NC!.->NE.

!a elaboraciFn de platillos practicando lagastrono&a olecular e parece un teainteresante $ u$ creativo %ue nos lleva a

innovar $ creando nuevas alternativas eneste arte@ es bueno descubrir cosas nuevase intentarlas $ esta es un prueba de latecnolog&a $ su aplicaciFn en cual%uier

9rea coo la gastronoia'

Cocina Moleculas Ferran Adria

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