Abstract: The first aim of this thesis is the introduction to the history of gastronomy, the approach to the tradicional trends in the Czech cuisine and regional dishes, which certainly influence gastronomy even today. It mentions the use of edible flowers in cuisine, helping to amplify the culinary experience at dining. It acquaints how six human senses influence gastronomy and puts culinary experiences closer. It presents possibilities and using a link between cooking and basic scientific practice in molecular gastronomy and mixology. The practical example shows preparing the menu according to the latest trends in gastronomy and recipes including technological processes in molecular gastronomy and mixology.
Publication Year: 2011
Publication Date: 2011-05-20
Language: en
Type: dissertation
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