Não pode ser apenas coincidência!

2003. Science department in elBullitaller.

Our interest in establishing a dialogue with science began to become consolidated in 2003 when we contacted Pere Castells, a scientist and gourmet. At first, the relationship was informal, but as the Alícia Foundation project took shape, it gradually took on a more professional nature, right up to the implementation of the science department, which represented a bridge between the Workshop and Alícia. 

...

All this was because of our conviction that awareness of the scientific processes involved in cooking constituted the basis for evolution.

 

 

NOMA

 "... I thought  that for many years, that, you know, I’m a craftsman, I’m an artisan, I work with my hands. But then you find out that everything is about science basically.

This space is not a science lab as such, it is controlled and run by chefs, we are here to find deliciousness, not for the science of it. But to create better deliciousness you need to understand the science of it."

René Redzepi

 

 Clicar aqui para ver.

 

 

The Fat Duck

 ...The gas pipes were domestic rather than commercial and provided insufficient heat to bring a large pot of water to the boil. Green beans had to be blanched in batches of eight! Trying to find ways round the problem brought Heston into contact with a physicist at Bristol University, Dr Peter Barham, who introduced him to Professor Tony Blake, and these two became the first of a loose network of scientists and academics that have played a part in the restaurant’s development, including several from the flavour and fragrance company Firmenich, which, with its shelves full of stoppered bottles containing every aroma imaginable, has proved an invaluable source of inspiration ever since.

www.thefatduck.co.uk/

 

Imagem DAQUI

El Celler de Can Roca's commitment to cuisine and to the avant-garde, and its link to academia, has led it to defend the dialogue between the countryside and science, a total dialogue.

http://www.cellercanroca.com/timeline/cuina_a.html

 

Imagem DAQUI

At Mugaritz we wanted to fill certain technical and scientific gaps, while  AZTI’s goal was to learn more about the way sensory and creative mechanisms work within culinary experience. What we didn´t have, they did, and vice versa. That set off a feedback loop that continues to work at full throttle.

Ref:

(um excelente livro)

Après dix ans du jeu créatif qui consistait à introduire chaque mois une « invention » (Hervé) qui était mise en scène (Pierre), un nouveau travail (jeu ?) se présente, afin de mieux lier encore le savoir et la gourmandise.

Nous partirons du fond culturel classique (dictons, adages, maximes, recettes, tours de main…) qui font l’objet de l’analyse quotidienne d’Hervé et nous les passerons au crible du savoir, afin d’arriver à une cuisine à la fois gourmande et éclairée. Rien de beau ne se fait sans art (Pierre).

Au total, c’est à un nouveau dialogue de l’Art culinaire et de la Connaissance scientifique que nous vous convions : vive la Gourmandise éclairée !

http://www.pierre-gagnaire.com/#/pg/pierre_et_herve

 

Imagem DAQUI

Será apenas coincidência que os chefes destes 6 restaurantes tenham em comum o facto de reconhecerem que a evolução culinária exige um conhecimento mais profundo de produtos e técnicas e que o conhecimento científico é uma ferramenta importantenesse processo?