MODERNIZING TRADITIONAL REGIONAL DISHES USING MOLECULAR GASTRONOMY TECHNIQUES
Kanimozhi, S (2025) MODERNIZING TRADITIONAL REGIONAL DISHES USING MOLECULAR GASTRONOMY TECHNIQUES. In: Contemporary Perspectives in Hotel Management Integrating Strategy Sustainability and Service Excellence. ESN PUBLICATIONS, INDIA, pp. 69-73. ISBN 978-93-49421-29-5
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Abstract
Molecular-gastronomy techniques help regional chefs preserve cultural
identity while introducing new textures, enhancing flavors, enhancing
uniformity, improving shelf-stability, and controlling portion sizes by
incorporating molecular-gastronomy techniques into regional cuisine.
This chapter describes the fundamental molecular techniques
specification, gasification, foams/airs, sous-vide, and enzymatic binding
and how each can be used carefully to update regional specialties
without compromising their cultural legacy. And also Practical
workflows, sensory considerations, safety notes adoption strategies are
included for the culinary students and chefs to design tasteful, culturally
respectful reinterpretations that are reproducible and safe.
| Item Type: | Book Section |
|---|---|
| Subjects: | Hotel and Catering Management > Tourism Management |
| Domains: | Hotel and Catering Management |
| Depositing User: | Mr IR Admin |
| Last Modified: | 13 May 2026 09:38 |
| URI: | https://ir.vistas.ac.in/id/eprint/18496 |
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