Innovative Kitchens

 The first use of the term "gastronomy" dates back to the Ancient Greek civilizations. It was formed as a result of the combination of the Greek words "Gastro" meaning stomach and "Nomos" meaning law (Caporaso and Formisano, 2016: 417). B.C. IV. The first gastronomy book written in the 19th century was written by the Sicilian Greek Archestratus. In this work, Gastronomia, which is the first food and wine guide in the Mediterranean region, Archestratus deals with what quality foods to eat and what to drink for good nutrition. In addition, he revealed the first relationship between the concept of tourism and gastronomy with the many travels he made to discover where the products he mentioned in his book were found (Santich, 2004:16).

 

The first person to define the concept of gastronomy is Brillat-Savarin, who lived in the 17th century and is known for his book translated into Turkish as “The Physiology of Taste”. In his book, Savarin defines gastronomy as "the systematic study of everything related to human nutrition" (Brillat-Savarin, 2016: 53). The purpose of the discipline of gastronomy is to provide the best possible food for people to live their lives in the best way possible. Again, this discipline The discipline of gastronomy, Innovative Kitchens which investigates substances that can be converted into food by following certain principles, is related to all people in the process from procurement to preparing, presenting and consuming the final product (Cousins ​​et al., 2009: 402).

 

Gastronomy incorporates the knowledge of design, arrangement and processing used to make food suitable for human consumption, and by combining it with the creativity of the chefs and technology, it has shaped the understanding of modern cuisine. This search for innovation in chefs has led them to the discipline of molecular gastronomy with the developing process and they have adopted the goal of approaching the preparation of food from a scientific point of view. Studying science and cooking practices together is one of the ways that makes it possible to produce high quality, delicious and healthy food for consumers (Arboleya et al., 2008: 261-262). 

 

Today , when we say what is molecular gastronomy , the judgment of the quality of a food, the extent to which a particular food is consumed or not, is a very personal matter. However, molecular gastronomy assumes that there are certain conditions that must be met before the food becomes truly delicious, and questions and seeks answers to these (Barham et al., 2010: 2315-2316). With this understanding of molecular gastronomy, chefs try to maximize flavor and achieve standardization by utilizing molecular gastronomy practices, techniques and different components in kitchens (Batu, 2017: 28).

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