{"id":1745,"date":"2022-02-07T09:20:09","date_gmt":"2022-02-07T08:20:09","guid":{"rendered":"https:\/\/www.perecastells.com\/ciencia-y-gastronomia\/"},"modified":"2024-07-17T02:25:32","modified_gmt":"2024-07-17T01:25:32","slug":"ciencia-y-gastronomia","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/es\/ciencia-y-gastronomia\/","title":{"rendered":"Ciencia y Gastronom\u00eda"},"content":{"rendered":"<p><strong><span class=\"subtitle\">Di\u00e1logo, tradici\u00f3n e innovaci\u00f3n<\/span><\/strong><\/p>\n<p><span class=\"abstract\">Despu\u00e9s de 25 a\u00f1os\u00a0 del congreso celebrado en Erice que sent\u00f3 las bases de la gastronom\u00eda molecular, este monogr\u00e1fico ofrece un excelente recorrido por la historia y el desarrollo de esta nueva disciplina surgida del di\u00e1logo entre cient\u00edficos y cocineros. Presentada por el profesor Davide Cassi, la publicaci\u00f3n re\u00fane una selecci\u00f3n de art\u00edculos firmados por miembros prominentes de la nueva ciencia gastron\u00f3mica: Herv\u00e9 This, Nicholas Kurti, Pere Castells y Claudi Mans. Descubre en estas p\u00e1ginas los secretos moleculares de una larga lista de ingredientes, alimentos, platos y elaboraciones, as\u00ed como las claves de las t\u00e9cnicas que est\u00e1n revolucionando los fogones.<\/span><\/p>\n<p>Presentaci\u00f3n: Un banquete muy especial Por Davide Cassi<\/p>\n<p>Qu\u00edmica y f\u00edsica de la cocina La ciencia va desentra\u00f1ando las razones f\u00edsicas y qu\u00edmicas que se esconden detr\u00e1s de los platos maestros de los chefs, al tiempo que aporta algunas recomendaciones. Por Nicholas Kurti y Herv\u00e9 This<\/p>\n<p>La nueva cocina cient\u00edfica De la incertidumbre a la predictibilidad culinaria mediante la ciencia: el gran paso de la cocina del siglo xxi. Por Claudi Mans y Pere Castells<\/p>\n<p>INGREDIENTES Y ALIMENTOS 22 La quinina 23 Los taninos se desvanecen 24 Entre planta y edulcorante 26 El almid\u00f3n 27 La xantana, el espesante del futuro 29 Fibras 32 Cocina para cel\u00edacos 33 El color verde de las jud\u00edas 34 \u00a1Cinco al d\u00eda! 36 El caviar 37 Los insectos llegan a la mesa 40 Medusas en el plato 41 Sardinas 43 Cardenalizaci\u00f3n 44 Maridaje de alimentos: \u00bfarte o ciencia?<\/p>\n<p>ELABORACIONES Y PLATOS 48 Parentescos culinarios 49 El alioli llega a Harvard 50 El chocolate 52 Pepinillos en vinagre 53 Confituras y mermeladas 54 La crema perfecta 57 La soja 58 Pizza 59 El hidromiel 62 El cava 63 El gazpacho 65 Desnatados, pero menos sabrosos 66 Merengues, cristales de aire 67 Men\u00fa navide\u00f1o dedicado a los qu\u00edmicos<\/p>\n<p>PROCESOS, T\u00c9CNICAS Y APARATOS 72 El resecado 73 El sabor del pollo asado 74 Reblandecimiento de los alimentos 76 Fritos 77 Estabilizaci\u00f3n de espumas 79 Texturas blandas 80 La destilaci\u00f3n llega a la cocina 82 La esferificaci\u00f3n 83 La importancia de las espumas en la cocina 84 El nitr\u00f3geno l\u00edquido en la cocina 86 Las nuevas pasteurizaciones 88 Liofilizados, \u00bfalimentos del futuro? 89 Cocina al vac\u00edo 91 La impresi\u00f3n en 3D llega a la cocina 92 Cocinar con microondas 94 La nueva generaci\u00f3n de robots de cocina.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Di\u00e1logo, tradici\u00f3n e innovaci\u00f3n Despu\u00e9s de 25 a\u00f1os\u00a0 del congreso celebrado en Erice que sent\u00f3 las bases de la gastronom\u00eda molecular, este monogr\u00e1fico ofrece un excelente recorrido por la historia y el desarrollo de esta nueva disciplina surgida del di\u00e1logo entre cient\u00edficos y cocineros. Presentada por el profesor Davide Cassi, la publicaci\u00f3n re\u00fane una selecci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2044,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[34],"tags":[],"class_list":["post-1745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-investigacion-y-ciencia-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ciencia y Gastronom\u00eda - Pere Castells<\/title>\n<meta name=\"description\" content=\"Conoce como los estudios cient\u00edficos ayudan considerablemente a la gastronom\u00eda \u00bfSabias que estaban tan relacionadas?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perecastells.com\/es\/ciencia-y-gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ciencia y Gastronom\u00eda - 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