Food Texture and Mouth Feel- Lecture 5- Grant Achatz
Speaker: Grant Achatz (Alinea) This
public lecture series discusses concepts from the physical sciences that
underpin both everyday cooking and haute cuisine. Each lecture features a
world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic
components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate
delicacies; Wylie Dufresne presented inventions with
transglutaminase. The lectures then use these culinary creations as inspiration
to delve into understanding how and why cooking techniques and recipes work,
focusing on the physical transformations of foods and material properties. Watch Next Video: Gelation- Lecture 6- José Andrés (ThinkFoodGroup, minibar, Jaleo) Who is Grant Achatz?
Alinea is a restaurant in Chicago that
opened on May 4, 2005. Its head chef and owner, Grant
Achatz, is known for his preparations and deconstructions of classic
flavors. In 2010, Alinea became one of only two restaurants in Chicago to
receive the highest rating of three stars from the Michelin Guide and was
subsequently reviewed by restaurant critic Sam Sifton in the New York Times.
The restaurant takes its name from the symbol alinea, which is featured as a
logo. Alinea ranked number one in the Elite Traveler World's Top Restaurants Guide, 2012.
In October 2008, Grant
Achatz and co-author Nick Kokonas published Alinea
(ISBN 1-58008-928-3 ISBN 978-1-58008-928-9), a hardcover coffee-table book featuring
more than 100 of the restaurant's recipes. The book's narrative follows life in
the kitchen for Achatz and his crew, and includes more than 400
behind-the-scenes photographs by Lara Kastner. Photos
information contained herein is provided as a public service with the
understanding that this site makes no warranties, either expressed or implied,
concerning the accuracy, completeness, reliability, or suitability of the
information. Nor does warrant that the use of this information is free of any
claims of copyright infringement. This site do not endorse any commercial
providers or their products.
Blog: Exceptional food that worth a special
journey. Distinctive dishes are precisely prepared, using fresh ingredients. And
all other foods that can kill you.
Culinary Physics is a
Molecular Gastronomy blog specializing in molecular gastronomy recipes-food
style, molecular book review, molecular gastronomy kit review
and molecular gastronomy restaurants guide.
Culinary Physics Blog is your comprehensive source of Australian cuisine
recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine
recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine
recipes, English cuisine recipes, French cuisine recipes, German cuisine
recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine
recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine
recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine
recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian
cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian
cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai
cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West
African cuisine recipes.
2011- 2014 All Rights Reserved. Culinary Physics Blog