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What (who) is gastronomy$31057$ - definition
CULINARY TRADITIONS OF HUNGARY
Hungarian food; Cuisine of hungary; Cuisine of Hungary; Hungarian soups; Hungarian drinks; Gastronomy of Hungary; Hungarian gastronomy; History of Hungarian cuisine; Alcohol in Hungary
![''[[Bejgli]]'', poppy seed roll](https://commons.wikimedia.org/wiki/Special:FilePath/Bejgli1.jpg?width=200 "''[[Bejgli]]'', poppy seed roll")
.jpg?width=200 "date=March 2023}}")
![[[Chicken paprikash]] (''csirkepaprikás'') simmered in thick creamy paprika sauce with homemade pasta called ''[[nokedli]]''.](https://commons.wikimedia.org/wiki/Special:FilePath/Csirkepaprikás.jpg?width=200 "[[Chicken paprikash]] (''csirkepaprikás'') simmered in thick creamy paprika sauce with homemade pasta called ''[[nokedli]]''.")
![''[[Dobos Cake]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg?width=200 "''[[Dobos Cake]]''")
![Goulash (''gulyásleves'') in a traditional [[cauldron]] (''bogrács'').](https://commons.wikimedia.org/wiki/Special:FilePath/Gulyas080.jpg?width=200 "Goulash (''gulyásleves'') in a traditional [[cauldron]] (''bogrács'').")
.jpg?width=200 "150px")
![Hungarian bread. Traditionally Hungarians buy their bread freshly made every second or third day from the local [[bakery]], not in plastic bags or frozen.](https://commons.wikimedia.org/wiki/Special:FilePath/Kenyer 3 kgos kemenceben sult.jpg?width=200 "Hungarian bread. Traditionally Hungarians buy their bread freshly made every second or third day from the local [[bakery]], not in plastic bags or frozen.")
![Chimney Cake - ''[[Kürtőskalács]]'' with Cinnamon](https://commons.wikimedia.org/wiki/Special:FilePath/Kürtőskalács 2.jpg?width=200 "Chimney Cake - ''[[Kürtőskalács]]'' with Cinnamon")
![''[[Lángos]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Lángos groß.jpg?width=200 "''[[Lángos]]''")
![nokedli]]''.](https://commons.wikimedia.org/wiki/Special:FilePath/Pörkölt.jpg?width=200 "nokedli]]''.")
![Winter [[salami]] is made from cured pork and spices, smoked slowly. During the process a special noble-mold is formed on the surface.](https://commons.wikimedia.org/wiki/Special:FilePath/Salami aka.jpg?width=200 "Winter [[salami]] is made from cured pork and spices, smoked slowly. During the process a special noble-mold is formed on the surface.")
European Region of Gastronomy
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![[[Sibiu]], [[Romania]] (2019)](https://commons.wikimedia.org/wiki/Special:FilePath/Sibiu Catholic Church 5.jpg?width=200 "[[Sibiu]], [[Romania]] (2019)")
REGIONAL TITLE
The European Region of Gastronomy is a title given every year to one or more cities or regions in Europe. The title is awarded by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT).
gastronomer
STUDY OF FOOD
Gastronomic; Gastronome; Gastronomical society; Gastronomer; Gastronomical; Gastronomically; Gastronomist
n.
See gastronome
Molecular gastronomy
![Time]]''. April 4, 2011.</ref>](https://commons.wikimedia.org/wiki/Special:FilePath/Achatz.jpeg?width=200 "Time]]''. April 4, 2011.</ref>")
![[[Benjamin Thompson]], Count Rumford (1753–1814)](https://commons.wikimedia.org/wiki/Special:FilePath/Benjamin Thompson.jpg?width=200 "[[Benjamin Thompson]], Count Rumford (1753–1814)")
![[[Spherification]] of juices and other liquids is a technique of molecular gastronomy.](https://commons.wikimedia.org/wiki/Special:FilePath/Esferificación de zumo de manzana.jpg?width=200 "[[Spherification]] of juices and other liquids is a technique of molecular gastronomy.")
![[[Ferran Adrià]] of [[El Bulli]], prefers the term '[[deconstructivist]]' to describe his style of cooking.<ref name="timesonline1" />](https://commons.wikimedia.org/wiki/Special:FilePath/Ferran Adrià a El Bulli.jpg?width=200 "[[Ferran Adrià]] of [[El Bulli]], prefers the term '[[deconstructivist]]' to describe his style of cooking.<ref name=\"timesonline1\" />")
![A molecular gastronomy rendition of [[eggs Benedict]] served by [[wd~50]] in [[New York City]]. The cubes are deep-fried [[Hollandaise sauce]].](https://commons.wikimedia.org/wiki/Special:FilePath/Flickr edsel 2616056659--Eggs Benedict.jpg?width=200 "A molecular gastronomy rendition of [[eggs Benedict]] served by [[wd~50]] in [[New York City]]. The cubes are deep-fried [[Hollandaise sauce]].")
![Moto Restaurant]] was a molecular gastronomer.](https://commons.wikimedia.org/wiki/Special:FilePath/Homaro Cantu Cusp Conference 2008.jpg?width=200 "Moto Restaurant]] was a molecular gastronomer.")
![[[Adam Melonas]]'s signature preparation is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using [[transglutaminase]], dipped into an orange and saffron [[carrageenan]] gel and suspended on dill flower stalks](https://commons.wikimedia.org/wiki/Special:FilePath/Octopop.jpg?width=200 "[[Adam Melonas]]'s signature preparation is an edible floral center piece named the \"Octopop\": a very low temperature cooked octopus fused using [[transglutaminase]], dipped into an orange and saffron [[carrageenan]] gel and suspended on dill flower stalks")
APPROACH TO CULINARY ARTS BASED ON SCIENTIFIC UNDERSTANDING AND TECHNIQUES
Molecular Gastronomy; Molecular cuisine; Gastromolecular cooking; Gastromolecular; Kitchen science; Molecular cooking; Molecular gastronomist; Techno-emotional cuisine; Experimental cuisine; Cocina de vanguardia; Avant-garde cuisine; Mo ga; Gastro-astronomy; Multi sensory cooking
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Wikipedia
Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
