![\"gastronomi](\"http:\/\/www.anadoluyakasi.net\/wp-content\/uploads\/2019\/04\/gastronomi-gida-israfini-onleyebilir-1.jpg\")
<\/a><\/figure>\n\n\n\n“YEPYEN\u0130 B\u0130R TEKN\u0130K”<\/strong><\/h5>\n\n\n\n\u00d6zye\u011fin \u00dcniversitesi\u2019nin ev sahipli\u011finde d\u00fczenlenen etkinlikte konu\u015fan Prof. Herv\u00e9 This, molek\u00fcler gastronomi olarak tan\u0131mlanan bilimsel disiplinin d\u00fcnya \u00e7ap\u0131ndaki \u00fcniversitelerde giderek yay\u0131ld\u0131\u011f\u0131n\u0131n alt\u0131n\u0131 \u00e7izdi. Herv\u00e9 This konu\u015fmas\u0131nda \u201cD\u00fcnyada her ge\u00e7en g\u00fcn daha fazla laboratuvar ve ekip, kimya, fizik ve biyolojiden yararlanarak mutfak olgusunun farkl\u0131 mekanizmalar\u0131nda ke\u015fif yolculu\u011funa \u00e7\u0131kmakta. \u00d6te yandan kimya laboratuvarlar\u0131ndaki modern ara\u00e7lar\u0131n mutfaklarda kullan\u0131lmas\u0131yla ortaya \u00e7\u0131kan molek\u00fcler pi\u015firme adl\u0131 yepyeni bir teknik, d\u00fcnyay\u0131 kas\u0131p kavurmaya ba\u015flad\u0131: Sifonlar, d\u00fc\u015f\u00fck derecede pi\u015firme, d\u00f6ner buharla\u015ft\u0131r\u0131c\u0131lar ve ultrasonik sondalar\u2026 <\/p>\n\n\n\n
“NOTA NOTA P\u0130\u015e\u0130RME”<\/strong><\/h5>\n\n\n\nB\u00fct\u00fcn bunlar sayesinde yeni bir stil ortaya \u00e7\u0131kt\u0131; molek\u00fcler mutfak. 1994’ten beri ise molek\u00fcler gastronominin yeni bir uygulama \u015fekli olarak, d\u00fcnyan\u0131n her yan\u0131nda yepyeni bir fikir filizlenmekte: \u2018Nota Nota Pi\u015firme\u2019. M\u00fczikte sentetik m\u00fczik ne ise mutfakta da \u2018Nota Nota Pi\u015firme\u2019 odur. Yani saf bile\u015fiklerden bir yemek ortaya \u00e7\u0131karmakt\u0131r. Bu teknik akla hayale gelmeyen sonu\u00e7lar do\u011furabilir. \u00c7\u00fcnk\u00fc k\u0131vamdan renge, tattan kokuya, besin i\u00e7eri\u011finden toksikli\u011fe kadar yeme\u011fin her unsuru \u015fefin kontrol\u00fc alt\u0131ndad\u0131r. Ve b\u00f6ylece yepyeni bir mutfak sanat\u0131 kar\u015f\u0131m\u0131za \u00e7\u0131kar\u201d dedi.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00d6zye\u011fin \u00dcniversitesi Uygulamal\u0131 Bilimler Y\u00fcksekokulu, Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc, d\u00fczenledi\u011fi \u00f6zel bir program ile molek\u00fcler gastronomi…<\/p>\n","protected":false},"author":106,"featured_media":133251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"yoast_head":"\n
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B\u00fct\u00fcn bunlar sayesinde yeni bir stil ortaya \u00e7\u0131kt\u0131; molek\u00fcler mutfak. 1994’ten beri ise molek\u00fcler gastronominin yeni bir uygulama \u015fekli olarak, d\u00fcnyan\u0131n her yan\u0131nda yepyeni bir fikir filizlenmekte: \u2018Nota Nota Pi\u015firme\u2019. M\u00fczikte sentetik m\u00fczik ne ise mutfakta da \u2018Nota Nota Pi\u015firme\u2019 odur. Yani saf bile\u015fiklerden bir yemek ortaya \u00e7\u0131karmakt\u0131r. Bu teknik akla hayale gelmeyen sonu\u00e7lar do\u011furabilir. \u00c7\u00fcnk\u00fc k\u0131vamdan renge, tattan kokuya, besin i\u00e7eri\u011finden toksikli\u011fe kadar yeme\u011fin her unsuru \u015fefin kontrol\u00fc alt\u0131ndad\u0131r. Ve b\u00f6ylece yepyeni bir mutfak sanat\u0131 kar\u015f\u0131m\u0131za \u00e7\u0131kar\u201d dedi.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00d6zye\u011fin \u00dcniversitesi Uygulamal\u0131 Bilimler Y\u00fcksekokulu, Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc, d\u00fczenledi\u011fi \u00f6zel bir program ile molek\u00fcler gastronomi…<\/p>\n","protected":false},"author":106,"featured_media":133251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"yoast_head":"\n