Gastronomy unravelled by physics: Gastrophysics

Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the so...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Mie Thorborg Pedersen, Per Lyngs Hansen, Mathias Porsmose Clausen
Formato:	article
Lenguaje:	EN
Publicado:	Intellect 2021
Materias:	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
Acceso en línea:	https://doaj.org/article/0be8df38c5f94d3a8943872af19da150
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0be8df38c5f94d3a8943872af19da150
record_format	dspace
spelling	oai:doaj.org-article:0be8df38c5f94d3a8943872af19da1502021-11-26T14:18:20ZGastronomy unravelled by physics: Gastrophysics2056-65222056-653010.1386/ijfd_00029_1https://doaj.org/article/0be8df38c5f94d3a8943872af19da1502021-10-01T00:00:00Zhttps://www.ingentaconnect.com/content/10.1386/ijfd_00029_1https://doaj.org/toc/2056-6522https://doaj.org/toc/2056-6530 Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent – and often overlapping – attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.Mie Thorborg PedersenPer Lyngs HansenMathias Porsmose ClausenIntellect articleVisual artsN1-9211Hospitality industry. Hotels, clubs, restaurants, etc. Food serviceTX901-946.5ENInternational Journal of Food Design , Vol 6, Iss 2, Pp 153-180 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
spellingShingle	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5 Mie Thorborg Pedersen Per Lyngs Hansen Mathias Porsmose Clausen Gastronomy unravelled by physics: Gastrophysics
description	Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent – and often overlapping – attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.
format	article
author	Mie Thorborg Pedersen Per Lyngs Hansen Mathias Porsmose Clausen
author_facet	Mie Thorborg Pedersen Per Lyngs Hansen Mathias Porsmose Clausen
author_sort	Mie Thorborg Pedersen
title	Gastronomy unravelled by physics: Gastrophysics
title_short	Gastronomy unravelled by physics: Gastrophysics
title_full	Gastronomy unravelled by physics: Gastrophysics
title_fullStr	Gastronomy unravelled by physics: Gastrophysics
title_full_unstemmed	Gastronomy unravelled by physics: Gastrophysics
title_sort	gastronomy unravelled by physics: gastrophysics
publisher	Intellect
publishDate	2021
url	https://doaj.org/article/0be8df38c5f94d3a8943872af19da150
work_keys_str_mv	AT miethorborgpedersen gastronomyunravelledbyphysicsgastrophysics AT perlyngshansen gastronomyunravelledbyphysicsgastrophysics AT mathiasporsmoseclausen gastronomyunravelledbyphysicsgastrophysics
_version_	1718409270983131136

Gastronomy unravelled by physics: Gastrophysics

Ejemplares similares