Food, Botany and the new Gastronomical Alphabet

Food, Botany and the new Gastronomical Alphabet

Food Botany Gastronomy marked the abc of the new alphabet of haute cuisine, no it is time to add Science

  • First: The new gastronomic alphabet is an interpellation between science and gastronomy.
  • Second: the new gastronomical alphabet has its roots  ground it into the University and the Internet. The centers of knowledge and the exponential growth that the internet has suffered as a result of the Web 20 technologies are, of course, the highways from where new ideas emerge,  new culinary alphabets are created.
  • Third, the curiosity and desire to learn are key axes on which to base the new alphabet Gourmet. In the new anything-goes creative cuisine we must break the old patterns for introducing new languages.
  • Fourth: As energy is neither created nor destroyed, the new gastronomical alphabets  must be based on the same principle: the new kitchen is neither created nor destroyed, it is transformed.
  • Fifth: the new gastronomical alphabet abide by the following axioms:
  1. new products
  2. new techniques
  3. new elaborations
  4. new concepts
  5. new philosophy


The new alphabet of gastronomy requires from High food producers, gastronomy entrepreneurs and food fashionists to understand and apply the following:

  • Understand and develop the sensory analysis of the restaurant industry
  • Expedite the creation of new combinations from previous olfactory analysis
  • Study and reinvent the marriage of flavors
  • Encourage nuances and the complexity of the flavors in the food
  • Use what is created as an ingredient

Here follows some photos taken during Lo Mejor de la Gastronomía in Spain:

VCrown©2010 New Products

VCrown©2010 New Products 2

VCrown©2010 Ferran Adria The Master of Culinary Alphabets

VCrown©2010 Haute Cuisine Style

VCrown©2010 Refinement the new Gastronomy Alphabet

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