Gastronomy unravelled by physics: Gastrophysics
| العنوان: | Gastronomy unravelled by physics: Gastrophysics |
|---|---|
| المؤلفون: | Per Lyngs Hansen, Mie Thorborg Pedersen, Mathias P. Clausen |
| المصدر: | International Journal of Food Design, Vol 6, Iss 2, Pp 153-180 (2021) Pedersen, M T, Hansen, P L & Clausen, M P 2021, ' Gastronomy unravelled by physics : Gastrophysics ', International Journal of Food Design, vol. 6, no. 2, pp. 153-180 . https://doi.org/10.1386/ijfd_00029_1 Pedersen, M T, Hansen, P L & Clausen, M P 2021, ' Gastronomy unravelled by physics : Gastrophysics ', International Journal of Food Design, vol. 6, no. 2, pp. 153-180 . https://doi.org/10.1386/IJFD_00029_1 |
| بيانات النشر: | Intellect, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Visual Arts and Performing Arts, molecular gastronomy, gastronomy, jellyfish, Art history, Gastronomy, Visual arts, TX901-946.5, gastrophysics, N1-9211, gastro-science, food transformation, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Food Science |
| الوصف: | Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2056-6530 2056-6522 |
| DOI: | 10.1386/ijfd_00029_1 |
| DOI: | 10.1386/IJFD_00029_1 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::851d1506d6568fdf1b1306fb6025254f https://www.ingentaconnect.com/content/10.1386/ijfd_00029_1 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....851d1506d6568fdf1b1306fb6025254f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20566530 20566522 |
|---|---|
| DOI: | 10.1386/ijfd_00029_1 |