Deconstructed Cuisine
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Deconstructed Cuisine
Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to ''deconstruct'' the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts. Deconstructed recipes typically preserve the core Ingredient, ingredients and techniques of an established dish, but prepare components of a dish separately while experimenting radically with its flavor, texture, ratios, and assembly to culminate in a stark, minimalist style of presentation (cuisine), presentation, with similarly minimal portion sizes.Rosell, Meritxell"FERRAN ADRIA, sublime food deconstruction" ''Clot Magazine'', 17 May 2017. Retrieved 2 March 2024.Roncero, Paco"Deconstruction" ''Foods and Wines from Spain''. Retrieved 2 March 2024. A deconstructed salad, for example, might present its ingredients as separate portions on a single plate rather than mixed together, while a deconstructed sandwich might minimize or omit th ...
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Deconstructed Veggie Burger
Deconstruction is a philosophical theory. Deconstruction or Deconstructed may also refer to: Music Albums * Deconstructed (Bush album), ''Deconstructed'' (Bush album), a 1997 compilation album * Deconstructed (EP), ''Deconstructed'' (EP), an EP by Kesha * Deconstructed (Steve Swallow album), ''Deconstructed'' (Steve Swallow album), 1997 * ''Dconstructed'', a Disney remix album * Deconstruction (Meredith Brooks album), ''Deconstruction'' (Meredith Brooks album), a 1999 album by Meredith Brooks * Deconstruction (Cloroform album), ''Deconstruction'' (Cloroform album), a 1998 album by Cloroform * Deconstruction (Deconstruction album), ''Deconstruction'' (Deconstruction album), an eponymous album released by the rock band Deconstruction in 1994 * Deconstruction (Devin Townsend Project album), ''Deconstruction'' (Devin Townsend Project album), a 2011 album by the Devin Townsend Project * ''The Deconstruction'', a 2018 album by Eels Songs * "Deconstruction", a song by Pitchshifter from ...
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Laboratory
A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratories are found in a variety of settings such as schools, universities, privately owned research institutions, corporate research and testing facilities, government regulatory and forensic investigation centers, physicians' offices, clinics, hospitals, regional and national referral centers, and even occasionally personal residences. Overview The organisation and contents of laboratories are determined by the differing requirements of the specialists working within. A physics laboratory might contain a particle accelerator or vacuum chamber, while a metallurgy laboratory could have apparatus for casting or refining metals or for testing their strength. A chemist or biologist might use a wet laboratory, while a psychologist's laboratory might be a room with one-way mirrors and hidden ...
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Reconstructivism
Reconstructivism is a philosophical theory holding that societies should continually reform themselves in order to establish better governments or social networks. This theory involves recombining or recontextualizing the ideas arrived at by the philosophy of deconstruction, in which an existing system or medium is broken into its smallest meaningful elements and in which these elements are used to build a new system or medium free from the strictures of the original. Some thinkers have attempted to ascribe the term Reconstructivism to the post-postmodern art movement. In an essay by Chris Sunami, ("Art Essays: Reconstructivist Art") "reconstructivist art" is described as follows: One of the examples Sunami provides of this technique is the way some modern music incorporates deconstructed samples of older music and combines and arranges the samples in a new way as part of a new composition. See also * The Kitsch Movement * New Sincerity * Metamodernism *Post-postmodernism *Rec ...
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Surrealism
Surrealism is an art movement, art and cultural movement that developed in Europe in the aftermath of World War I in which artists aimed to allow the unconscious mind to express itself, often resulting in the depiction of illogical or dreamlike scenes and ideas. Its intention was, according to leader André Breton, to "resolve the previously contradictory conditions of dream and reality into an absolute reality, a super-reality", or ''surreality.'' It produced works of painting, writing, photography, Theatre of Cruelty, theatre, Surrealist cinema, filmmaking, Surrealist music, music, Surreal humour, comedy and other media as well. Works of Surrealism feature the element of surprise, unexpected juxtapositions and ''Non sequitur (literary device), non sequitur''. However, many Surrealist artists and writers regard their work as an expression of the philosophical movement first and foremost (for instance, of the "pure psychic automatic behavior, automatism" Breton speaks of in the fi ...
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Deconstructivism (architecture)
Deconstructivism is a postmodern architectural movement which appeared in the 1980s. It gives the impression of the fragmentation of the constructed building, commonly characterised by an absence of obvious harmony, continuity, or symmetry. Its name is a portmanteau of Constructivism and "Deconstruction", a form of semiotic analysis developed by the French philosopher Jacques Derrida. Architects whose work is often described as deconstructivist (though in many cases the architects themselves reject the label) include Zaha Hadid, Peter Eisenman, Frank Gehry, Rem Koolhaas, Daniel Libeskind, Bernard Tschumi, and Coop Himmelb(l)au. The term does not inherently refer to the style's ''deconstructed'' visuals as the English adjective suggests, but instead derives from the movement's foundations in contrast to the Russian Constructivist movement during the First World War that "broke the rules" of classical architecture through the French language. Besides fragmentation, deconst ...
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Modernist Cuisine
''Modernist Cuisine: The Art and Science of Cooking'' is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lacked at the time (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, barbecue grills, and woks, apparently caught in the act of cooking the food inside them, though this isn't physically possible; rather, each individual part of the cooking apparatus was hand-cut in a nearby metal shop and then photographed, the food—already cut in half—was shot at high shutter speed, and the images of both were combined into one in post production. The book was not published by a traditional publishing house. With no publishers thinking that the book would be ...
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Menu
In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen. Since the late 1990s, some restaurants have put their menus online. Menus are also often a feature of very formal meals other than in restaurants, for example at weddings. In the 19th and 20th centuries printed menus were often used for society dinner-parties in homes; indeed this was their original use in Europe. History Menus, as lists of prepared foods, have been discovered dating back to the Song dynasty in China. In the larger cities of the time, merchants found a way to cater to busy customers who had litt ...
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Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ...
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Starter Dish
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acceptab ...
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Foam (cuisine)
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these f ...
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