Kuhinja prihodnosti

moderator: Miha Žorž, RTV SLO
author: Samo Kreft, Fakulteta za farmacijo, Univerza v Ljubljani
author: Andrej Voh, Srednja šola za gostinstvo in turizem Celje
author: Mojca Korošec, Biotechnical Faculty, University of Ljubljana
author: Marjan Simčič, Biotechnical Faculty, University of Ljubljana
produced by: RTV SLO
published: Feb. 7, 2011,   recorded: September 2010,   views: 353
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Kakšne so najnovejše smernice v pripravi hrane in kako bomo hrano pripravljali v prihodnosti? V zadnjih letih so se številni svetovno znani kuharski mojstri navdušili tudi nad kemijo in fiziko, od tod tudi izraz molekularna in fizikalna kuhinja, ki je v uporabi od leta 1988, ko sta ga skovala madžarski fizik Nicholas Kurti in francoski fizikalni kemik Hervé This. Postal je sinonim za kuhinje, v katerih so kuharji želeli povezati tradicionalne načine hrane z znanostjo, zlasti fiziko in kemijo. Tudi naš studio se je spremenil v mali kuhinjski laboratorij.

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