Molecular Gastronomy

:: RESEARCH

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Wednesday, September 20, 2006

BLABLABBALBLA

Food for design wants to inspire people on food design, food science, molecular gastronomy,… That why we support and help to organise Seminars Molecular Gastronomy in Belgium, that will start at Katho university, Roeselare, Belgium. For the first seminar on 20-11-2006 famous scientists like Peter Barham, Jorge Ruiz, top chefs from restaurants ‘In de Wulf’, ‘L’Air du temps’ will participate.

For more information >> info@foodfordesign.be

Labels: bla, foodies, live, MG, organic, world

Sunday, July 09, 2006

MOLECULAR GASTRONOMY

For more information >> info@foodfordesign.be

Labels: foodies, organic

:: PROJECTS

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20.09.2006 ::MG SEMINAR IN BELGIUM ::

This seminar [20 november 2006] is organised by the innovation and knowledge centre of food for every one who is interested in food science, technology and cooking processes. This can be chefs, scientists, recipe developers, foodies,...
The guest speakers tell and demonstrate how food science and technology can inspire gastronomy... [+ english] [+ dutch]

03.02.2006 ::BLOG + WEBSITE::

Food for design wants to inspire people on food design, food science, molecular gastronomy,sustainability and self-formation processes... have a bite! [res: 1024 x 768]

03.02.2006 ::FOOD for design::

The first aim of this project is to explore and understand the physicochemical properties of materials / ingredients and apply this under-standing when designing.

28.01.2006 ::food for DESIGN::

A different way of thinking : abandoning the role of "creator" and "descending" to the role of a participant playing within the rules of an experimental process. All experiments come into being as a result of self-formation processes.

22.01.2006 ::food FOR design::

In exploring the materials the main focus lays on the food as in exploring the structure the primary focus lays on the process. The goal of this cross-fertilisation project is to add more senses / experience to design, it is a way of sustainable, random, natural thinking to in-spire others, giving food for the future.

14.01.2006 As we combine science, food and design, molecular gastronomy is one of the topic we also consider. In different m[ea]tings, we will show interactions between foodies, chefs and food for design on different recipes.

06.01.2006 For us open source means:
- moving away from the restrictive notion of an author and towards a collaborative network structure. Like cooking where all chefs use recipes of other chefs, but add a personal touch or skill.
- possibility of sharing information, media, people, skills and resources by all partners
- identification of the authors, making sure the right credits are given to the contributors

:: info@foodfordesign.be

Wednesday, September 20, 2006

BLABLABBALBLA

Sunday, July 09, 2006

MOLECULAR GASTRONOMY

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