IF FOOD’S AN ART – HERE’S SOME...
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Stefan Cosser …Innovator, Food Innovation Solutions IF FOOD’S AN ART – HERE’S SOME SCIENCE
Transcript of IF FOOD’S AN ART – HERE’S SOME...
Stefan Cosser…Innovator, Food Innovation Solutions
IF FOOD’S AN ART –
HERE’S SOME SCIENCE
IS MOLECULAR GASTRONOMY DEAD?
IS MODERN COOKING DEAD?
WE FIRST NEED TO UNDERSTAND
WHAT MODERN COOKING IS…
17th Century 1960 1970 1980 1990 2000 2010
HAUTE
CUISINE
NOUVELLE
CUISINE
FUSION
GLOBALIZATION
MODERN
COOKING1969 – Nicholas Kurti invents the reverse
Baked Alaska using a microwave
1974 – Sous Vide is born in France
1984 – Harold McGee publishes “On Food & Cooking”,
dispelling myths about meat cookery
1993 – Molecular Gastronomy
team is coined
2001 – Peter Barham publishes
The Science of Cooking
2002 – Discovery air Heston’s
Kitchen Chemistry Series
2003 – El Bulli perfect spherification techniques
2006 – Sound of the Sea appears on
the menu of The Fat Duck
2007 – Paper on Glutamate in Tomatoes
2011 – Bittersweet Symphony
2014 – Charles
Spence publishes
The Perfect Meal
2011 – Modernist Cuisine published
MODERN COOKING
MODERN
COOKING
MULTISENSORY
FUNCTIONAL
INGREDIENTS
SCIENCE OF
COOKING
FOODPAIRING
TECHNOLOGY
The 5 key areas to underpin all culinary
trends for the next decade.
Cooking is the only art which engages ALL of our senses
MULTISENSORY SCIENCE
Cooking is the only art which engages ALL of our senses
MULTISENSORY SCIENCE
Cooking is the only art which engages ALL of our senses
MULTISENSORY SCIENCE
MULTISENSORY ARTISTRY
Chefs are the creative catalysts
MULTISENSORY
Nothing is confined to one sense
SCIENCE OF COOKING
Understanding what happens to food when we cook it
FOODPAIRING
TECHNOLOGY IN THE MODERN KITCHEN
Blurring lines between kitchens and laboratories
NEW TECHNOLOGIES
Technology is revolutionizing the food industry
FUNCTIONAL INGREDIENTS
Chefs are pushing the boundaries of what’s possible
FUNCTIONAL INGREDIENTS
The wider industry is engaging with chefs on technical innovation
WE’VE ENTERED A NEW ERA OF
INNOVATION IN FOOD AND DRINK…
…AND MODERN COOKING IS THE NEW
BASELINE FOR INNOVATION.
WE’VE ENTERED A NEW ERA OF
INNOVATION IN FOOD AND DRINK…
MULTISENSORY
FUNCTIONAL
INGREDIENTS
SCIENCE OF
COOKING
FOODPAIRING
TECHNOLOGY
Stefan Cosser…Innovator, Food Innovation Solutions
THANK YOU
