Making-off “A Saudade Portuguesa”

No âmbito do seu 25.º Aniversário, a Escola Superior de Hotelaria e Turismo do Estoril apresentou a 10 de Maio uma viagem gastronómica sem precedentes. Os alunos do Mestrado em Inovação em Artes Culinárias, juntamente com uma equipa multidisciplinar, prepararam uma odisseia de sabores com raízes na gastronomia tradicional portuguesa. Esta viagem, nomeada de “A Saudade Portuguesa”, re ete uma experiência que envolveu diversas áreas do conhecimento com um mesmo objetivo: proporcionar aos convidados uma viagem única onde se reinterpretasse a gastronomia portuguesa, num cruzamento de saberes e sabores, mantendo a sua identidade.

Foram os sabores que deliciaram o palato, tal como um poema deleita o ouvido, numa harmonia ponderada e desa ante, pois “A Saudade Portuguesa” pretendeu ser uma odisseia de sabores, texturas, cores e aromas. A viagem foi apresentada a um grupo de 12 comensais, reconhecidos pelo seu mérito pro ssional, pelo respeito que têm pela gastronomia portuguesa e por representarem áreas essenciais à experiência – desde a academia até à restauração e indústria, passando pela crítica gastronómica, pelo design e pelas artes.

Banda Sonora Original «A Saudade Portuguesa»: M-PeX
https://soundcloud.com/mpex
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The Estoril Higher Institute for Tourism and Hotel Studies (Escola Superior de Hotelaria e Turismo do Estoril – ESHTE) presented on 10 May an unprecedented culinary journey as part of its 25th anniversary. Students of the MA in Innovation in Culinary Arts, along with a multidisciplinary team prepared an odyssey of flavors with roots in the traditional Portuguese cuisine. This journey, named the Portuguese Saudade, reflects an experience that involved several areas of knowledge with the same goal: to provide guests a unique journey where the Portuguese cuisine would be reinterpreted, a crossroads of knowledge and flavors, maintaining its identity.

Through the flavors that delighted the palate, as a poem delights the ear, a thoughtful and challenging harmony, the Portuguese Saudade intended to be an odyssey of flavors, textures, colors and aromas. The journey was presented to a group of 12 guests, recognized for their professional merit, the respect they have for the Portuguese cuisine. Thus, they represent key areas to experience: from the academia to the hospitality and industry, through the gastronomic criticism, design and the Arts.

TRANSDISCIPLINARY PROJECT BY MICAS STUDENTS / PROJETO TRANSVERSAL: André Gerardo e Diego Rojas

Transdisciplinary project by MICAS students / Projeto transversal dos alunos André Gerardo e Diego Rojas.

O desafio: Desenvolver um novo produto alimentar à base de leguminosas e bacalhau.

The challenge: To develop a new food product based on pulses and cod.

Para este projeto foi desenvolvido no âmbito da disciplina de Food Design uma parceria com os alunos de Design Gráfico da FAUL. Neste caso a aluna Carolina Capela desenvolveu a identidade visual e comunicação do produto desenvolvido pelos alunos do MIAC. Mais uma parceria de sucesso dos nossos alunos.

For this project, in what concerns the subject of Food Design there was a partnership established with Graphic Design students from the Faculty of Architecture of the University of Lisbon. In this case the student Carolina Capela created the visual identity and product communication of the project developed by the students of MIAC2 | MICAS. Another successful partnership of our students.

 

Projeto transversal: Fracisco Castro Fernandes e Manuel Dias

Projeto transversal dos alunos Francisco Castro Fernandes e Manuel Dias.

O desafio: Desenvolver um novo produto alimentar à base de leguminosas e bacalhau.

Para este projeto foi desenvolvido no âmbito da disciplina de Food Design uma parceria com os alunos de Design Gráfico da FAUL. Neste caso a aluna Carolina Rainho desenvolveu a identidade visual e comunicação do produto desenvolvido pelos alunos do MIAC. Mais uma parceria de sucesso dos nossos alunos.

Application to MICAS (MIAC)

If your project in the food world is still an aspiration, MIAC|MICAS (Master in Innovation in Culinary Arts) allows you to make it a reality.

The 1st Phase of Applications to MICAS is open from 16 May to 22 July 2016.

For more information visit:
http://eshte.pt/pt/cursos/mestrados/inovacao-em-artes-culinarias

Si tienes un proyecto en el área de alimentos, la formación de MIAC (Máster en innovación en artes culinarios) permite desarrollarlo y ponerlo en práctica.
Candidaturas: 16 mayo a 22 julio 2016.

Consultas y más información en:
http://eshte.pt/pt/cursos/mestrados/inovacao-em-artes-culinarias

How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

Abstract

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the dining rooms of restaurant managers who want to improve the consumption experience. However, scientific developments and findings are not limited to the food revolution itself. New methods are being applied to understand consumers better and convey correct messages successfully. Contextual factors are also being taken into account when studying consumer perceptions. Taken together, if managed appropriately in a restaurant setting, these insights can enhance the gastronomic experience.

KEYWORDS: Physical properties, sensory properties, context, non-sensory factors, food choice, molecular gastronomy, food technology

Download do artigo:
How_Does_the_Science

The Science of Agar Agar

“In cooking, the conversion of a liquid to a solid is looked on as being more of an X-Man type power rather than a culinary skill. In actual fact, the only example we are really familiar with is that of freezing temperatures used to turn water, broth or fruit juice into ready-to-use ice cubes. But what about a substance that is able to determine the degree of solidity of a liquid?”

via: https://www.finedininglovers.com/stories/what-is-agar-agar/