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Journal of Culinary Science & Technology Volume 11, 2013 - Issue 2
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Original Articles

Culinary Science in Denmark: Molecular Gastronomy and Beyond

Jens Risbo Department of Food Science, University of Copenhagen, Frederiksberg, DenmarkCorrespondence[email protected]
,
Ole G. Mouritsen MEMPHYS, Center for Biomembrane Physics, University of Southern Denmark, Odense, Denmark
,
Michael Bom Frøst Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; Nordic Food Lab, Copenhagen, Denmark
,
Joshua David Evans Nordic Food Lab, Copenhagen, Denmark
&
Benedict Reade Nordic Food Lab, Copenhagen, Denmark
Pages 111-130 | Received 14 Jan 2013, Accepted 18 Feb 2013, Published online: 23 Apr 2013

Citations (12)

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suat Akyürek & onur Kızılcık. (2019) Determining tourists’ propensity to consume innovative cuisine: the case of molecular cuisine. Journal of Culinary Science & Technology 17:6, pages 519-533.
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Nicola Caporaso & Diego Formisano. (2016) Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International 32:4, pages 417-435.
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Articles from other publishers (10)

M.B. Frøst, D. Giacalone & K.K. Rasmussen. 2023. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 441 460 .
Raquel Mestre, José de La Rosa, Iñaki Martínez de Albéniz, Constanza Díaz del Castillo, Mattia Baroni & Juan Carlos Arboleya. (2022) Disciplinary interactions in gastronomy R&D teams. International Journal of Gastronomy and Food Science 30, pages 100609.
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Liudmyla Horshkova, Valentina Pavlyuk & Dina Yarmolyuk. (2022) ЗАСТОСУВАННЯ ТЕХНОЛОГІЙ МОЛЕКУЛЯРНОЇ КУХНІ ЯК ЧИННИК ЗРОСТАННЯ РЕСТОРАННОГО СЕРВІСУ. Innovations and Technologies in the Service Sphere and Food Industry 1:5, pages 15-20.
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Edgar Rojas-Rivas & Facundo Cuffia. 2022. Future Foods. Future Foods 411 424 .
Nicola Caporaso. 2021. Gastronomy and Food Science. Gastronomy and Food Science 1 18 .
Erik Fooladi, Anu Hopia, Daniel Lasa & Juan-Carlos Arboleya. (2019) Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences. International Journal of Gastronomy and Food Science 15, pages 6-14.
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Joshua Evans, Roberto Flore, Jonas Astrup Pedersen & Michael Bom Frøst. (2015) Place-based taste: geography as a starting point for deliciousness. Flavour 4:1.
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Demet Tüzünkan & Aslı Albayrak. (2015) Research about Moleculer Cuisine Application as an Innovation Example in Istanbul Restaurants. Procedia - Social and Behavioral Sciences 195, pages 446-452.
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M.B. Frøst, D. Giacalone & K.K. Rasmussen. 2015. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 363 382 .
Amy C Rowat, Naveen N Sinha, Pia M Sörensen, Otger Campàs, Pere Castells, Daniel Rosenberg, Michael P Brenner & David A Weitz. (2014) The kitchen as a physics classroom. Physics Education 49:5, pages 512-522.
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