HM 203:

GASTRONOMY
(Food and Culture)
JASPER JOHN T. TULAYBA
Guest Instructor

Email: jasperjohntulayba@gmail.com
Contact Number: 0997-582-9302

NEGROS ORIENTAL STATE UNIVERSITY

Bayawan-Sta. Catalina Campus
College of Business Administration
INTRODUCTION

Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment. Its purpose is to
watch over his conservation by suggesting the best possible sustenance for him. It arrives at this
goal by directing, according to certain principles, all men who hunt, supply, or prepare whatever
can be made into food. Gastronomy is a part of; Natural history, ny its classification of alimentary
substances, Physics, because of the examination of the composition and quality of these
substances, Chemistry, by the various analyses and catalyses to which it subjects them, Cookery,
because of the art of adapting dishes and making them pleasant to taste, Business, by seeking out
of methods of buying as cheaply as possible what is needed and of selling most advantageously
what can be produced for sale, Finally, political economy, because of the sources of revenue which
gastronomy creates and the means of exchange which it establish between nations.

After this module the learners will be able to:

1. Define what is gastronomy
2. Understand the importance of molecular gastronomy to food
3. Apply and appreciate the significance of molecular gastronomy to the consumers

Content of this module:

1. The cook and the scientist
2. Molecular Gastronomy

The following are the important reminders on how to use this module:
1. Use this module with care. Do not fold and tear any part of this module. Write your
answers on the space provided.(Note: if extra sheets are needed, provide your own.)
2. Do not forget to answer the motivation part before going through the different activities
in this module.
3. Read and understand carefully the instructions before answering any exercise.
4. Observe honesty and integrity in doing the activities and checking your answers.
5. Finish the present activity before going to the next exercise.
6. Please return this module to your teacher after answering all the exercises.

LESSON 1 – The Cook and the Scientist

Specific Learning Outcomes:

1. Explain the difference between the cook and the scientist
2. Understand the value of molecular gastronomy

Motivation:

If you are going to choose from a cook or a scientist, whom would you prefer? Why?

Place your answer here

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DISCUSSION

A cook and a scientist sit down for a chat about food. It soon transpires that they are both talking a
completely different language. The word dishes, food, measuring equipment, structures, recipes,
taste, cooking, molecules and ingredients are thrown about. They are both passionate about their
trade, but if they can’t understand each other, they will never be able to work together.

Like the cook, the scientist thinks about the combination of which ingredients under which actions
lead to a certain result: the product. Both cook and scientist are puzzle solvers. They just use
different vocabulary. The scientist calls bread foam, butter an emulsion, and cheese a gel. Studying
this module won’t instantly turn you into a good cook. But it will teach you why knowledge about
the ingredients and the processing of food can help someone become a good cook.

ACTIVITY 1

1. Think of your favorite dish, or a dish that you have recently eaten and liked.
2. Try to describe the taste of the dish.
3. Now try and describe why you like it

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Improvement
Did not answer the Answers are partial Answers are not Answers are Answers are
question. or incomplete, key comprehensive or accurate and comprehensive,
points are not complete, key complete, key accurate and
clear, question not points are stated points are stated complete. Ideas are
adequately but are not and supported. clearly stated,
answered. supported. explained, and well
supported.
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Intervention:

You have probably already notice that it is not easy to describe the taste of a dish. On the one hand,
the term “taste” refers to the five basic tastes of sweet, sour, salty, bitter and umami. This
definition of taste is directly related to one sense: that of taste.

However, the word “taste” is also used more broadly, as in sentence: That is a tasty snack. Here the
work “flavour” is more applicable because it infers both taste and the smell and texture of a dish.
The appearance of the dish is also important.

Activity 2

1. Which sense can you use to determine the flavor of a dish?

2. Give an example usage of all of our senses that is related to food.

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No Answer Needs Adequate Quality Exemplary

Improvement
Did not answer the Answers are partial Answers are not Answers are Answers are
question. or incomplete, key comprehensive or accurate and comprehensive,
points are not complete, key complete, key accurate and
clear, question not points are stated points are stated complete. Ideas are
adequately but are not and supported. clearly stated,
answered. supported. explained, and well
supported.
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Intervention:

What is the secret of a good cook? The cook makes a dish using food, the ingredients. For this
purpose he performs the following basic actions:

 Cutting
 Mixing
 Heating (or cooling)
 Separating
 Concentrating

A good cook knows precisely how much of each ingredient and each action to use. Too much salt
will spoil the taste of potatoes. When you puree green paprika, the result is a grayish mush with the
taste of paprika.

The ingredients for a cheese sandwich are bread, butter and cheese. Bread itself is composed of five
ingredients: Flour, water, butter, salt and air. The baker knows how much of each ingredient and
action is required. Butter is made by “churking” (milk) fat, water, air and salt together. If you go
right down to the molecular level, you arrive at the five basic components of all foods:
 Fats
 Proteins
 Carbohydrates
 Water
 Air
Added to this, there are various flavourings: substances that play a major role in small quantities:
salt, acids, alcohol atc.

ASSESSMENT

Explain in your own word the difference between a good cook and a good scientist.
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No Answer Needs Adequate Quality Exemplary

 Improvement
Did not answer the Answers are partial Answers are not Answers are Answers are
question. or incomplete, key comprehensive or accurate and comprehensive,
points are not complete, key complete, key accurate and
clear, question not points are stated points are stated complete. Ideas are
adequately but are not and supported. clearly stated,
answered. supported. explained, and well
supported.
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LESSON 2 – Molecular Gastronomy

Specific Learning Outcomes:

1. Understand the importance of molecular gastronomy in food production
2. Define the meaning of molecular gastronomy

Motivation:

In your own words, what do you mean by gastronomy?

Place your answer here.

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DISCUSSION

Molecular gastronomy is a branch of science concerned with the study of physical and chemical
transformations of edible materials during cooking, and the sensory phenomena associated with
their consumptions.

The kitchen and science are thus united in molecular gastronomy. This module will deal not with
the biological function of food, but the background to the production of a dish or food. This will
involve taking a look at chemistry and physics.

Hervé further refined the definition of molecular gastronomy. In his definition he distinguishes
between molecular gastronomy, the study of the processes during cooking, and molecular cuisine,
the application of this in recipes and food preparation. The first is science, the second technology.
Molecular gastronomy is therefore situated on the interface between science and application.
Molecular gastronomy is the science of deliciousness based on Hervé.

The scientific aim is:

 To study recipes, cooking habits and cooking wisdom
 To explain the chemical and physical processes that take place during cooking

The application-oriented aim is:

 To use the knowledge about the physical and chemical processes of cooking in order to
develop new cooking instruments and ingredients
 To design and invent new dishes with the help of the acquired knowledge about food and
cooking process. In this way, the cook no longer innovates by trial and error but on the basis
of scientific knowledge.
ARTICLE:

THE EMERGENCE OF MOLECULAR GASTRONOMY AS A

SCIENCE
ACTIVITY 1

Give your analysis to the article:

According to Hervé how does gastronomy become the science of deliciousness?

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No Answer Needs Adequate Quality Exemplary

Improvement
Did not answer the Answers are partial Answers are not Answers are Answers are
question. or incomplete, key comprehensive or accurate and comprehensive,
points are not complete, key complete, key accurate and
clear, question not points are stated points are stated complete. Ideas are
adequately but are not and supported. clearly stated,
answered. supported. explained, and well
supported.
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ACTIVITY 2

Research a particular recipe (ingredients, procedures and photo) that involves the application of
molecular gastronomy.

Place your answer in the box provided

No Answer Needs Adequate Quality Exemplary

Improvement
Did not answer the Answers are partial Answers are not Answers are Answers are
question. or incomplete, key comprehensive or accurate and comprehensive,
points are not complete, key complete, key accurate and
clear, question not points are stated points are stated complete. Ideas are
adequately but are not and supported. clearly stated,
answered. supported. explained, and well
supported.
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ASSESSMENT – Recipe Conceptualization

Create your own simple recipe that involves molecular gastronomy.

Place your answer on the box provided.

No Answer Needs Improvement Adequate Quality Exemplary

Did not answer the Answers are partial Answers are not Answers are accurate Answers are
question. or incomplete, key comprehensive or and complete, key comprehensive,
points are not clear, complete, key points points are stated and accurate and
question not are stated but are supported. complete. Ideas are
adequately answered. not supported. clearly stated,
explained, and well
supported.
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