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WE FIRST NEED TO UNDERSTAND
WHAT MODERN COOKING IS…
17th Century 1960 1970 1980 1990 2000 2010
HAUTE
CUISINE
NOUVELLE
CUISINE
FUSION
GLOBALIZATION
MODERN
COOKING1969 – Nicholas Kurti invents the reverse
Baked Alaska using a microwave
1974 – Sous Vide is born in France
1984 – Harold McGee publishes “On Food & Cooking”,
dispelling myths about meat cookery
1993 – Molecular Gastronomy
team is coined
2001 – Peter Barham publishes
The Science of Cooking
2002 – Discovery air Heston’s
Kitchen Chemistry Series
2003 – El Bulli perfect spherification techniques
2006 – Sound of the Sea appears on
the menu of The Fat Duck
2007 – Paper on Glutamate in Tomatoes
2011 – Bittersweet Symphony
2014 – Charles
Spence publishes
The Perfect Meal
2011 – Modernist Cuisine published
MODERN COOKING
MODERN
COOKING
MULTISENSORY
FUNCTIONAL
INGREDIENTS
SCIENCE OF
COOKING
FOODPAIRING
TECHNOLOGY
The 5 key areas to underpin all culinary
trends for the next decade.
…AND MODERN COOKING IS THE NEW
BASELINE FOR INNOVATION.
WE’VE ENTERED A NEW ERA OF
INNOVATION IN FOOD AND DRINK…
MULTISENSORY
FUNCTIONAL
INGREDIENTS
SCIENCE OF
COOKING
FOODPAIRING
TECHNOLOGY