Nové pojetí gastronomie z chemického pohledu

Abstract

A review is given on the field of molecular gastronomy and its relation to science and cooking. It shortly describes the history of molecular gastronomy (dealing also with its definition), topical themes of this concept and the difference between science and cooking. In particular, the fact is highlighted that the kitchen serves as an ideal place to foster interactions between scientists and the chefs, which leads to benefits for the general public in the form of novel and high-quality foods.