A Study of the Application of Molecular Gastronomy on Chinese Cuisine Innovation

• Main Author: 賴妤宣
• Other Authors: WANG, SHU-TAI
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/k4bqhk

碩士 === 東海大學 === 餐旅管理學系 === 105 === The purpose of this study is to understand the application of technology and equipment of molecular gastronomy and the application of molecular gastronomy on Chinese cuisine. This study focuses on the application of molecular gastronomy on Chinese cuisine innovation, which makes the consumer subvert the established impression of molecular cuisine equal to French cuisine. The research methods first optimize the technology of molecular gastronomy, and then combine the technology of molecular gastronomy and the Chinese cuisine. By utilized the form of molecular gastronomy to demonstrate five acquainted Chinese dishes. This study aimed to provide the consultation of the people who want to understand the molecular gastronomy and the chef who wants to combine the molecular gastronomy into Chinese dishes.