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Gastronomy and education
Elke Scholten
Food Physics Group, Wageningen University
The Netherlands
What is (molecular) Gastronomy?
• The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials
• fusion of food science and culinary arts
• the application or study of scientific principles and practices in cooking and food preparation
• The scientific study of deliciousness.
• The art and science of choosing, preparing and eating good food.
• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation
• subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general
What is (molecular) Gastronomy?
• The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials
• fusion of food science and culinary arts
• the application or study of scientific principles and practices in cooking and food preparation
• The scientific study of deliciousness.
• The art and science of choosing, preparing and eating good food.
• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation
• subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general Science
What is (molecular) Gastronomy?
• The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials
• fusion of food science and culinary arts
• the application or study of scientific principles and practices in cooking and food preparation
• The scientific study of deliciousness.
• The art and science of choosing, preparing and eating good food.
• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation
• subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general Science
Chemistry
Physics
What is (molecular) Gastronomy?
• The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials
• fusion of food science and culinary arts
• the application or study of scientific principles and practices in cooking and food preparation
• The scientific study of deliciousness.
• The art and science of choosing, preparing and eating good food.
• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation
• subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in generalPhysics
Chemistry
Science
Cooking
What is (molecular) Gastronomy?
• The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials
• fusion of food science and culinary arts
• the application or study of scientific principles and practices in cooking and food preparation
• The scientific study of deliciousness.
• The art and science of choosing, preparing and eating good food.
• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation
• subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general
Cooking
SciencePhysics
Chemistry
Arts
What is (molecular) Gastronomy?
Food properties:
- Microstructure- Colour- Flavour molecules- Attributes(fatty, crispy, etc)
Perception of the food:
- Liking- Expectations- Behavior
Sciences:
- Food Science- Physics- Chemistry- Biology- Neurology
Social Sciences:
- Psychology- Sociology- Sensory science
Skills:
- Cooking- Art- Eating
What is (molecular) Gastronomy?
Food properties:
- Microstructure- Colour- Flavour molecules- Attributes(fatty, crispy, etc)
Perception of the food:
- Liking- Expectations- Behavior
Sciences:
- Food Science- Physics- Chemistry- Biology- Neurology
Social Sciences:
- Psychology- Sociology- Sensory science
Skills:
- Cooking- Art- Eating
Food properties:
- Microstructure- Colour- Flavour molecules- Attributes(fatty, crispy, etc)
Perception of the food:
- Liking- Expectations- Behavior
What is (molecular) Gastronomy?
Food properties:
- Microstructure- Colour- Flavour molecules- Attributes(fatty, crispy, etc)
Perception of the food:
- Liking- Expectations- Behavior
Sciences:
- Food Science- Physics- Chemistry- Biology- Neurology
Social Sciences:
- Psychology- Sociology- Sensory science
Skills:
- Cooking- Art- Eating
Food properties:
- Microstructure- Colour- Flavour molecules- Attributes(fatty, crispy, etc)
Perception of the food:
- Liking- Expectations- Behavior
Gastronomy:
Science that focusses on the relation between food properties and
perception
Consumer
Chef
Scientist
From scientific point of view
Aim: Make exciting food that looks and tastes great !
Understand Food !
• Texture – Sensory
• Microstructure reformulation of food
• Mechanisms Do we know what happens during cooking?Do we understand strange phenomena?
• Innovation
Education
Focus on different sciences
• Physics
• Chemistry
• Sensory
Microstructure of food
- Material properties (texture)- Physical phenomena- Chemical analysis (taste)- Structure design
Perception of food
- Sensory characteristics- Food – wine pairing- Innovative dishes- Texture manipulation
Specialisation “molecular gastronomy”
Specialisation “molecular gastronomy”
BSc level and MSc level course
• Molecular Gastronomy (BSc)Introduction course in science in cooking
On food and cooking - Harold Mc GeeCourse Guide
Practical – cooking at Wageningen Hotel School
Physics Chemistry- Basics of cooking - colour changes- Meat and Fish preparation maillard reactions- Cooking vegetable coffee- Variations with gels beer- Variations with foam vegetables- Starchy foods - Taste sensations- Puffy foods hot/spicy/pungent
coolingtingling
Specialisation “molecular gastronomy”
BSc level and MSc level course
• Practical
Ingmar v. Bostelen Chef / teacher Hotel School
Specialisation “molecular gastronomy”
BSc level and MSc level course
• Advanced Molecular Gastronomy (MSc)Scientific phenomena in products
Product types
ChocolateBread
Ice cream WineBeer
Chemical phenomena
- Astringency (wine/beer)- Bitterness in beer- Sweet and savoury- Umami sensors- Bubbles in bread / gluten type- Bread improvers- Ice crystallization (ice structuring
proteins)
Physical phenomena
- Fat and ice crystallization- Phase transition (emulsions)- Rheology of dispersions- Role of emulsifiers- Mass transfer- Flavour release- Flavor pairing- Wetting behavior / solubility- Starch retrogradation- Anti freeze proteins- Freezing point depression- Sensory properties
Specialisation “molecular gastronomy”
Advanced Molecular Gastronomy
Food – wine pairing
Classification of wines
Texture classificationTexture adjustments
Sensory perception and social aspect
Example: Ice cream
What is ice cream ?• Water• Sugar (anti freeze agent)• Proteins (air, foam)• Fat (air, foam)
Air
Example: Ice cream
What is ice cream ?• Water• Sugar (anti freeze agent)• Proteins (air, foam)• Fat (air, foam)
Air
Ice crystals
Air bubbles
proteins
Coalesced fat
Unfrozen serum phase
Structural element• Ice crystals• Air bubbles• Coalesced fat• Unfrozen serum phase
Example: Ice cream
Air
Ice crystals
Air bubbles
proteins
Coalesced fat
Unfrozen serum phase
Role of structural elements
Ice: solid fraction hardnessmelting coldness
30% Air: softnessmelting coldness
50%
Serum phase: “glue” for structurehardness / scoopabilitySmoothness
15%
5%
• Ice crystallization• Recrystallization• Size distribution• Heat transfer
• Ostwald ripening • Emulsifiers – competition• Foam stability• Size distribution• Fat coalescence
• Sugar solution• Viscosity (dispersion)• Sugar crystallization• Phase transitions• Rheology
Example: Ice cream
Amount of ice ?
-15 -13 -11 -9 -7 -5 -3 -1 10
20
40
60
80
100
Temperature (oC)
Ice
fra
cti
on
(%
)
Ice fraction in freezer
Melting point(freezing point depression)
Example: Ice cream
Sensory ?
-15 -13 -11 -9 -7 -5 -3 -1 10
20
40
60
80
100
Temperature (oC)
Ice
fra
cti
on
(%
) Frozen stateScoopingFirst bitehardness
MeltingColdnessMelting rate
Molten stateCreamy?Flavor
• Ice crystal size• Amount of ice• Heat transfer• Air bubble size• Viscosity of serum phase
Practicals
Microstructure related to:
- Freezing point depression - Amount of sugar- Viscosity of serum phase
Innovation...
Replace sugarby alcohol ??
Assignment
Prepare 3 ice creams
• Ice cream / sorbet with sugar determine ice curve with freezing point depression
• Same ice cream / sorbet with sugar replaced by alcoholDetermine ice curve
• Ice cream with better sensorial properties
New flavor combination (creativity)
• Malibu / coconut / mango• Wasabi / wodka• Beer / cherries• Tequila / lime• mojito
Challenge
Ice curve
sugar
ethanol
Melting point same(freezing point depression)
Other changes ?- Ethanol does not increase
viscosity
Viscosity of serum phase collapses
No “glue”
• Ice crystal amount / size• Amount of air bubbles• Serum phase viscosity• Heat transfer
Sensory perception
• More watery• More compact• Serum phase viscosity• Heat transfer
Rheological behavior
• Melting curve• Melting rate• Viscous behavior• Solid like behavior
Challenge
Ice centre Wageningen – Food 4 You (Festival)
Alcholic :• Raspberry – champagne
sorbet• Beer - Cherry
Same principle for salt• Cream Cheese-Salmon• Cucumber sorbet• Seaweed ice cream• Caramel and salt
Food – Wine pairing
Restaurant “De Echoput” (Michelin star)Owner: Peter Klosse
Director of Academy of GastronomyCourses to best Sommeliers in the Netherlands
Examples
Food – Wine pairing
Dry? Astringent? Sweet?Type of grape? Country?
Flavor profile ? Aging process ?
Warm? Cold?Texture?
Fatty / creamy crispy / crunchy?
Common ?
You need to know a lot about wines to advice people
Sensory perception
Sensory system...
• Olfactory (nose)Capture odorants (“flavour release”)
• Gustatory (participation of the tongue)Taste Buds (papillae)“Basic tastes” (sweet, sour, salty, bitter, umami)receptors for “other tastes”: CO2, fat, ....
• Trigeminal (Touch in the mouth)mechano-receptors (texture); fat (creamy), viscousthermo-receptors (temperature)noci-receptors (pain or irritation); hot (pepper)
cold (menthol) stinging (lemon, onion)
burning (curcumin, cinnamon) astringent / drying (tannins, CO2)
Chemistry
Physics
Classification of wines and food
Food can be classified by:
• Coating (polysaccharides, sugars, fat)• Contracting (acids, proteins, cold, spicy)• Intensity (type of herbs, amount of flavors)
Food and wine can be matched based on the same profile
Classification of wine
Contracting (astringent)tanninsHigh in intensity Never coating
Light: neutralCoating (full body)
CO2 : becomes more contracting
Wine
Classification of food
Chocolate
Dry BittersWater is absorbed by cocoaHigh in intensity
More fat / creamyLess bitters (less cocoa)
Much more sugar (sweet / fatty)Absorbs more water (dry / sticky)
NeutralNot much flavour
Classification of food
Effect of cooking techniques
Dry crustAbsorb water Crispy
Addition of • Butter• Cream• Cheese Creamy / Fatty
Cooking techniques can be used to change texture/flavour
Classification of food
Food – Wine pairing
Steamed fish(no strong flavor)neutral
Add peppers(pungent)contracting
Add creamy sauce(fatty)coating
Change the dish with the wine !
Practicals
Chocolate
Difference between cheap and expensive chocolate- Ingredient list microstructure rheological profile
What happens when adding liquids (making of Ganache)
Analysis
Wine analysis
Digital wine course in flavour components
Compare wines from: Techniques:- Different years GC- Different grapes LCMS- Different regions- Different preparation methods
Thank you for your attention
Questions ?
