I am by no means a professional chef or expert gastronomist.
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A technical meme deconstructs its human-made source material with the cool distance of a molecular gastronomist.
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This show even has a molecular gastronomist, Alice, who complains if she can't find an outlet for her centrifuge.
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The "historic gastronomist" Sarah Lohman leads a class on smartphone food photography at the Prospect Heights Brainery in Brooklyn.
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Developed by the molecular gastronomist Hervé This, it requires only good bittersweet chocolate, fleur de sel and a strong arm.
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Fabrizia Lanza, a curator and gastronomist who runs a cooking school in the Sicilian countryside, wastes no time in answering my question about the major similarities between Sicilian and southern Italian cuisine.
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Ms. Lohman calls herself a "historic gastronomist," explaining that she searches old cookbooks and other records to recreate forgotten recipes as a way of studying history and the effects of earlier cooking on modern eating habits.
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In 2018 the core team assembled, with Pasternak bringing on Liam Mullen, a former pastry chef and self-trained molecular gastronomist who was working for the high-end New York restaurant Daniel at the age of 16.
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This recipe was created for the first time in 1930 by the wife of the Mayor of Dijon, Gaston Gérard, for the French gastronomist, humorist and food critic Curnonsky.Bresse chicken is most often used.
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Curnonsky was one of his ghostwriters, as was his fellow gastronomist Marcel Boulestin. His participation varied and included conceptualizing, editing, and adding sections, plots, and puns. Henry's favourite song, which he could often be heard singing on his way to dinner, was I'm Henery the Eighth. Colette was initially handling his correspondence, but soon became involved in writing on her own starting with Claudine, her first work under the Willy label.
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Chestnut pie has been documented back to the 15th century in Italy, in the book De honesta voluptate et valetudine ("On honourable pleasure and health") written by the Italian writer and gastronomist Bartolomeo Platina. Platina's recipe, titled torta ex castaneís, called for the use of boiled and ground chestnuts in the pie. The chestnuts were ground using a mortar and pestle, milk was added and then the mixture was strained. After this step, the ingredients for a spelt tart were added.
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The use of the pig to hunt truffles is said to date back to the Roman Empire, but the first well-documented use comes from the Italian Renaissance writer and gastronomist, Bartolomeo Platina, in the 15th century. Later references to truffle pigs include John Ray in the 17th century. In 1875, a truffle hog could cost up to 200 francs.Mammilia, their various forms and habits (1875) - Page 174 Google Books A skilled truffler could more than make up for this investment due to the high price of truffles on the gourmet food market.
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Fine food, the principal study of gastronomy Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.Oxford Dictionary. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world.
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Dongpo cuisine (Dong-po-cai, 东坡菜) was originally created by Su Shi, the famous Chinese writer, poet, painter, calligrapher, pharmacologist, gastronomist, and a statesman of the Song dynasty, mostly during his years of exile. Named after Su Shi's art name, the most famous dish of Dongpo cuisine is perhaps Dongpo pork. The most frequently used cooking methods includes simmer, stew, and roast, with the original flavor of the material retained. Because Dongpo cuisine was created in his exile era, the food consisted of common materials, as opposed to the expensive and rare materials that are more commonly used in other styles of Chinese aristocrat cuisine.
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Yunlin cuisine (Yun-Lin-Cai, 云林菜) was originally created by the famous 12th-century Chinese painter and gastronomist Ni Zan, record in his work titled A Collection of Diet System of Yunlin Hall (云林堂饮食制度集). A total of forty-two dishes were recorded in Ni Zan's work, and by the end of 2014, sixteen dishes of the forty-two have been successfully restored. Yunlin cuisine is developed from Wuxi cuisine and inherits its characteristic of sweet taste and heavy usage of oil and sauce. However, Yunlin cuisine emphasizes the other characteristic, which is freshness, and the cooking method frequently used includes steam, boil, braise, and fast boil in hot water.
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"Send a friend a meal on wheels", The Sunday Times (London), December 2, 1990. and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. Multi-bird roasts are widely available. In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ("roast without equal")—a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.
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Marco Malvaldi is an Italian chemist and novelist, who began his writing career in 2007 with his first mystery story La briscola in cinque (Game for Five, 2014), published by the Italian Sellerio Editore and featuring Massimo, the barista and owner of the cleverly named BarLume ("Bar Light", also a wordplay for "flicker, glimmer of light") who is forced into the role of investigator in the fictional seaside resort town of Pineta, along the Tuscan coast. He followed up by other episodes in the series: Il gioco delle tre carte (2008, transl. Three-card Monte, 2014), Il re dei giochi (The King of Games) (2010), La carta più alta (The Highest Card) (2012).Cf. Author's Biography on Italicissima.com. URL accessed on 3 December 2012 Another novel of his, Odore di chiuso (The Scent of Must) (Sellerio, October 2011), a historical mystery with the renowned Romagna gastronomist Pellegrino Artusi as the amateur detective in 19th century Italy, was awarded the Isola d’Elba Award and the Castiglioncello Prize.
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Suiyuan cuisine (Sui-Yuan-Cai, 随园菜) was created by Chinese scholar, poet, writer and gastronomist Yuan Mei of Qing Dynasty, and recorded in his work Suiyuan shidan, known in English as either the Food Lists of the Garden of Contentment, Menus from the Garden of Contentment, or Recipes from Sui Garden. Suiyuan cuisine is mostly developed from Nanjing cuisine at the time, which is supplemented by the dishes developed from Zhejiang cuisine, Anhui cuisine and other regional sub-styles of Jiangsu cuisine. The most important trait of Suiyuan cuisine is the emphasis on the main ingredient of each dish, so that each dish has its own unique taste, thus none of the dishes would have blended/mixed tastes of multiple flavors. Other important traits of Suiyuan cuisine included the strict selection of ingredients/materials used and careful cooking methods, but the cuisine was subsequently lost in history for various reasons.
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The area of the sirloin and the rib, from which the cut of meat derives. The Florentine steak is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of the calf of the Chianina breed: in the middle it has the "T" shaped bone, in fact it is also called T-bone steak, with the fillet on one side and the sirloin on the other. The italian gastronomist Pellegrino Artusi, in his cooking manual Science in the Kitchen and the Art of Eating Well (La scienza in cucina e l'arte di mangiar bene), defines the cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing more than a chop with its bone, a finger or a finger and a half thick, cut from the sirloin of veal".
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