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Kuhinja prihodnosti

This video was recorded at Ugriznimo znanost - Izobraževalna TV oddaja. Kakšne so najnovejše smernice v pripravi hrane in kako bomo hrano pripravljali v prihodnosti? V zadnjih letih so se številni svetovno znani kuharski mojstri navdušili tudi nad kemijo in fiziko, od tod tudi izraz molekularna in fizikalna kuhinja, ki je v uporabi od leta 1988, ko sta ga skovala madžarski fizik Nicholas Kurti in francoski fizikalni kemik Hervé This. Postal je sinonim za kuhinje, v katerih so kuharji želeli povezati tradicionalne načine hrane z znanostjo, zlasti fiziko in kemijo. Tudi naš studio se je spremenil v mali kuhinjski laboratorij.

Keywords:: videolectures, ocwc, oec

Disciplines:

Health Sciences / Nutrition

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Material Type:: Presentation
Date Added to MERLOT:: February 10, 2015
Date Modified in MERLOT:: March 22, 2015
Authors:: Miha Žorž, RTV SLO
Samo Kreft, Fakulteta za farmacijo, Univerza v Ljubljani
Andrej Voh, Srednja šola za gostinstvo in turizem Celje
Mojca Korošec, Biotechnical Faculty, University of Ljubljana
Marjan Simčič, Biotechnical Faculty, University of Ljubljana
Submitter:: The Open Education Consortium
Primary Audience:: College General Ed, College Lower Division, College Upper Division
Technical Format:: Video

Mobile Compatibility:: Not specified at this time
Language:: Slovenian
Cost Involved:: No
Source Code Available:: No
Creative Commons:: This work is licensed under a Attribution-NonCommercial-NoDerivs 3.0 United States