把这两个词划等号 瓮中捉鳖的意思

Seeing is food? The Sohu has experienced all kinds of big meals after the Spring Festival, and now we all begin to enjoy vegetarian food. One is to lose weight, the other is to be greasy. But if you only stay in the delicacy for meat, then Xiaobian now to enhance your delicacy cultivation. Today, Xiao Bian introduced a new term to you – molecular cuisine. People often say that seeing is believing, but molecular cuisine may subvert the word, not personally tasted, afraid you can never guess what is in front of what? What is molecular cuisine? When you hear the cuisine, you may not be unfamiliar, what Japanese cuisine, Korean cuisine, and even Chinese cuisine. It seems that after every dish, you can add a dish, and add a dish, feel the grade also improved. Can we today mention molecular cuisine, not nominal. The whole composition of a family is not the same. The so-called molecular cuisine is actually the physical and chemical theory used in gourmet cuisine, the reorganization of the physical structure of food, so as to promote the original food in a new form of gourmet cuisine. Another popular point is that in the cooking process, by observing the changes in cooking time, the rise and fall of temperature, the addition of new substances, and so on, the original physical and chemical structure of the changes and restructuring and other innovative subversion. So when it comes to molecular gastronomy, we have to mention another term, molecular gastronomy, and some introductions that equate these two words. But we must emphasize it. We say that molecular gastronomy focuses more on a method of making, and molecular gastronomy is a theoretical discipline for studying molecular gastronomy. And the former is more appropriate to our life, the latter is the foundation. Who created the science of molecular gastronomy? Some people say, a gourmet cuisine, there is also a special study of its theory of Food Science The answer is yes. When it comes to molecular gastronomy, a lot of people think it’s a new name, and now it’s just going to be popular, and that’s not true. When it comes to history, it’s a long history. In 1988, two physicists, Nicholas Kurti and Herve This, who both loved food and cooking, began their "gourmet" collaboration and proposed molecular and physical gastronomy. After 10 years of cooperation, the two Kurti died in 1998, and then Herve This simplified the subject name of the study into molecular gastronomy, after 50 years of cooperation. Some people do not understand a simple cooking, why such a big fuss, but also disturb the physicists and chemists to study innovation. Here is a quote from Herve This in 2013 he published papers on advocating molecular delicacy in a few words, perhaps can explain a scientific research to study the delicacy view and understanding: 1. this is a definition of cooking with a scientific perspective; 2.] this is.

眼见为“食”?-搜狐   经历了春节过后的各种大餐,想必大家现在都开始对素食喜好有加。一为减肥,二为解腻。不过如果你对于美食还只停留在荤素,那么小编现在要提升一下你的美食修养了。今天小编就介绍一个新名词给你—分子料理。      人们常常说所谓眼见为实,可是分子料理也许颠覆了这个词,不是亲自尝过,怕是你永远猜不出眼前的东西是什么?      啥是分子料理?   一听到料理,可能大家并不陌生,什么日本料理,韩式料理,甚至中餐料理。貌似每个菜系后都能加个料理,而且加了个料理感觉这档次也提高了。可咱今天提的分子料理,可不是徒有其名。人家的整个组成原理也是非同一般。      所谓的分子料理其实就是将物理和化学理论用于美食烹饪中,将食物的物理结构重组,从而促使原有食物以一种全新的形态出现的美食烹饪方法。      再通俗点介绍呢,就是在烹饪过程中,通过观察烹饪时间的变化,温度的的升降,新物质的加入等等,对于原有事物的物理化学结构产生的变化和重组等创新颠覆。      那么提到分子料理,我们就不得不提到另一个名词分子美食学,有一些介绍,   把这两个词划等号。      可小编在此要强调一下。我们说分子料理更注重的是一种制作方法,而分子美食学则是一种研究分子美食的理论学科。      而前者更为贴切我们的生活,后者则是基础。   谁创造出分子美食学?   有人要说了,一个美食的烹饪方法,还能有个专门研究它的美食理论学科?      答案是肯定的。说到分子美食学,很多人以为它是个新名字,现在才开始流行,这还真不是。说到历史,也算悠久了。      1988年,两位全都热爱美食和烹饪的物理学家Nicholas Kurti和化学家Herve This开始了他们之间的“美食”合作,并提出分子和物理美食学。      两位合作伙伴,年龄相差50岁,所以合作10年后的1998年年长的Kurti离世,之后Herve This将其研究的学科名称简化改为分子美食学。      有人不明白一个简单的烹饪,为什么非要这么大费周章,还要惊动这种物理学家和化学家来创新研究。      这里引用Herve This在2013年自己发表的关于倡导分子美食学的论文中的几句话,也许能说明一位科学研究家对于美食研究的看法和认识:      1. 这是一种用科学的角度探索烹饪的定义;      2. 这是运用科学的角度探索和创造烹饪中艺术的一面;      而小编认为,其实分子料理就是源于这些科学家们对于新事物不懈的探索和追求,他们对于各个领域的不同的猎奇心,让我们总能有机会体会不同的新事物。      有人觉得分子料理就像是造型创意菜,其实不然,当你发现熟悉的食物以另一种形态存在时,你就会对分子料理不在只是如此单纯或肤浅的认识了。      下期小编带你“吃”遍全球的著名的分子料理,不要错过!请关注下周二任进下午茶!   爱奇艺重磅推出全新节目:“任性说”,   中国珠宝设计教父任进   跟你聊聊珠宝圈的那些事儿,   登陆爱奇艺,立刻观看!   我们的微信公众号升级啦!   快来参与、分享、互动吧!   一起聊好玩的珠宝,一起将快乐进行下去!   请搜索微信号“RJ-studio”   或长按识别下图二维码关注任进微信公众号,   欢迎阅读每周二的【任进下午茶】相关的主题文章: